Shelly's Recipe

CHICKEN-PECAN-SPINACH SALAD

Category: Salads - Poultry

Dressing:
1/4 cup balsamic vinegar
1 tbsp sugar
2 tbsp olive oil
2 tsp garlic powder (or to taste)

Salad:
1 9-oz bag fresh spinach leaves
6 grape tomatoes, halved
3 tbsp Parmesan cheese
1/2 cup pecans, toasted
2 skinless, boneless chicken breast halves
1 tsp parsley flakes
1 tsp garlic powder (or to taste)
1/2 tsp salt
1/2 tsp pepper

Stir together ingredients for dressing and set aside. Empty contents of spinach into large salad bowl; add grape tomatoes and Parmesan cheese. Sprinkle pecans over top. Cut chicken breasts into thin strips. Season with parsley, garlic powder, salt and pepper. Cook in skillet with a little additional oil, over medium heat until browned and done. Place atop salad, drizzle with dressing. Toss gently and serve immediately. Serves 2