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Spinach Salad with Chicken

Sue Shar's Bourbon Street Spinach Salad with Chicken


List of Ingredients





2 cups hickory barbecue sauce
1/4 cup white vinegar
2 tablespoons pickling spices
1 quart water
2 boneless, skinless chicken breast halves (about 6 ounces each)
Hot bacon dressing (see recipe)
2 cups fresh spinach, washed and dried
Diced red peppers for garnish
Sliced green onions for garnish
Pecan pieces for garnish
Grated egg for garnish
Combine barbecue sauce, vinegar, pickling spice and water. Mix well. Set aside.

Cut chicken into strips and saute in skillet until cooked through. Marinate cooked chicken strips in barbecue sauce mixture in covered container in refrigerator 24 hours.



Recipe



Prepare hot bacon dressing.

Place spinach in large serving bowl. Top with chicken, then red peppers, green onions and pecans. Top with dressing, then grated egg. Serve immediately. Makes 1 large serving.

Hot bacon dressing:

8 ounces bacon, cut into small pieces
1/2 cup vinegar
3/4 cup water (divided)
1/4 teaspoon salt
1/4 teaspoon white pepper
1 small onion, diced
2 cups sugar
1 tablespoon cornstarch

Saute bacon in skillet until fully cooked. Drain off grease, reserving 1/4 cup in pan along with bacon. Add vinegar, 1/2 cup water, salt, pepper, onion and sugar. Simmer until onions are tender. Combine cornstarch and remaining 1/4 cup water in small bowl. Add to dressing and cook until thickened.