Garden Spinach Salad with Grilled Chicken
By The Gourmet Farm Girl

1 lb fresh spinach
1 small yellow zucchini sliced or chopped

1 small red onion sliced or chopped
1 cup chopped cabbage (red or green)
1 cup sliced fresh mushrooms
2-3 slices smoked bacon
4-5 Tablespoons crumbled Feta cheese
2 skinless boneless chicken breast

Brown bacon till crisp; remove from skillet and drain on a paper towel; set side

Plate the spinach and vegetables; set in the refrigerator to keep cold

Pound out chicken breast with a meat tenderizer; salt and pepper; Grill chicken at 400-425 degrees till cooked through; 5-6 minutes each side. Remove and let rest for 2-3 minutes.
The chicken breasts can be wrapped and stored in the refrigerator until ready to use
 or served warm off the grill.

Crumble the bacon into bit size pieces; scatter over the plated salad; add the feta cheese; slice chicken breasts into strips and lay over the salad.

Pour your favorite dressing over and ENJOY!
I use either one of the following; Celery Seed Dressing or Farm Girl’s House Vinaigrette Salad Dressing found under Recipes on the Home page right column.
Makes 2 salads; double or triple is serving more