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Warm Chicken Spinach Salad




Source of Recipe


Provided by Better Homes and Gardens


List of Ingredients




6 cups torn spinach
2 cups torn leaf lettuce
1 medium red onion, thinly sliced
2 red or green sweet peppers, cut into bite-sized strips
12 ounces skinless, boneless chicken breasts
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon lemon-pepper seasoning
1 clove garlic, minced
1 tablespoon cooking oil
2 tablespoons balsamic vinegar
2 tablespoons water
Fresh rosemary sprigs (optional)


Recipe



1 In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper strips. Cover and chill salad up to 2 hours.
2 Cut chicken into bite-sized strips. Toss chicken with rosemary and lemon-pepper seasoning. In a wok or 10-inch skillet stir-fry chicken strips and garlic in hot oil over medium-high heat for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from skillet. Add to salad mixture.
3 For dressing, add vinegar and water to skillet, stirring to scrape up any browned bits. Pour dressing over salad. Toss gently to mix. Transfer to individual salad plates. Garnish with fresh rosemary, if desired. Makes 4 servings