Hot And Cold Chicken And Spinach Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast half
• 12 ounces baby spinach leaves, rinsed and crisped
• 1/4 cup wine vinegar
• 1/4 cup olive oil, divided
• 1 tablespoon drained jarred capers
• 1 tablespoon dijon mustard
• 1 small red onion, peeled and thinly sliced
• 2 garlic cloves, peeled and minced
• 1 cup cherry tomatoes, rinsed, stemmed and cut in half
• salt
• pepper

Recipe

• 1 rinse chicken and pat dry. slice crosswise into 1/4-inch thick strips.
• 2 place spinach in a large, shallow serving bowl. in a small bowl, mix vinegar, 3 t. olive oil, capers and mustard.
• 3 set a frying pan over high heat. when pan is hot, add remaining tablespoon olive oil and the chicken strips. stir often until the chicken is no longer pink in the center of the thickest part (cut to test), about 4 minutes. add onion and garlic and stir until onion begins to soften slightly, about 1 minute. add vinaigrette and stir until hot, about 30 seconds. pour over spinach.
• 4 sprinkle tomatoes on top and mix; add salt and pepper to taste.