Hot & Cold Chicken & Spinach Salad

1 pound boned, skinned chicken breast halves
3 quarts baby spinach leaves (12 oz.), rinsed & crisped
1/4 cup white wine vinegar
1/4 cup olive oil
1 Tblsp drained capers
1 Tblsp Dijon mustard
1 red onion (about 6 oz.), peeled & thinly sliced
2 cloves garlic, peeled & minced
1 cup cherry tomatoes, rinsed, stemmed, & cut in half
Salt & pepper

Rinse chicken & pat dry. Slice crosswise into 1/4-inch-thick strips.

Put spinach in a large, shallow serving or mixing bowl. In a small bowl, mix vinegar, 3 tablespoons olive oil, capers, & mustard.

Set a 10- to 12-inch frying pan over high heat. When pan is hot, add remaining tablespoon olive oil & the chicken. Stir often until chicken is no longer pink in center of thickest part (cut to test), about 4 minutes. Add onion & garlic & stir until onion begins to soften slightly, about 1 minute. Add vinaigrette & stir until hot, about 30 seconds. Pour over spinach.
Sprinkle tomatoes on top & mix; add salt & pepper to taste.

Serves 4.

Source
My Recipes
Originally from Sunset Magazine


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