Grilled Chicken and Spinach Salad

 Grilled Chicken and Spinach Salad
This salad is a great summertime meal or double it up to bring to a potluck in one large bowl. 
serves 4




Ingredients:

• 1 lb. boneless, skinless chicken breasts
• 12 oz. baby spinach leaves, rinsed
• 1/4 cup white wine vinegar
• 1 Tbsp + 3 Tbsp (1/4 total) extra virgin olive oil
• 1 Tbsp drained capers
• 2 cloves garlic, peeled and finely minced
• 1 Tbsp Dijon mustard
• 3/4 cup red onion, sliced
• 1 cup cherry tomatoes, washed, stems removed, cut in half
• 8 strips bacon, cooked and crumbled (turkey or regular)
• Salt (kosher or sea) and freshly ground black pepper to your liking

Directions:

1. Rinse chicken and pat dry. Drizzle with 1 Tbsp olive oil and sprinkle with salt and pepper. Grill until done and slice into long, thin strips. Set aside.
2. To make the dressing;  In the bottom of a large salad bowl, combine vinegar, 3 Tbsp olive oil, capers, garlic and mustard with a whisk.  Add the spinach on top of the dressing - DO NOT mix until ready to serve.
3. Add sliced onion, cherry tomato halves and crumbled bacon on top of the spinach.
4. When ready to serve, toss the spinach, onions,  tomatoes and bacon with the dressing - taste - add salt and pepper as needed.  Divide salad mixture evenly in to 4 serving bowls and top with grilled chicken strips.

 Adapted from Hot and Cold Chicken and Spinach Salad on myrecipes.com