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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Spring Spinach Salad with Chicken Recipe

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This recipe for Spring Spinach Salad with Chicken is from The Bezy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 pound boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil
1 teaspoon Mediterranean seafood seasoning
4 slices cooked bacon, chopped
2 cups sliced button mushrooms
4 cups baby spinach
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved
1 cup canned corn, drained
1 small red onion, thinly sliced
Dressing of your choice
Directions:
Directions:

Preheat broiler. Place oven rack about 7 inches from heat source. Brush chicken breasts with oil and sprinkle with seasoning. Broil on a baking sheet for about 15 minutes, turning once, until nicely browned and cooked through. Remove from oven and set aside. In a large salad bowl, toss together bacon, mushrooms, spinach, blue cheese, tomatoes, corn and onions. Arrange salad on plates, then cut warm chicken into bite-size strips and place on top. Serve with your favorite dressing.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Great summer family or guest meal!

 

 

 

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