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Saturday, July 28, 2012

Chicken Spinach Salad with warm Bacon Artichoke Dressing

We are eating a lot more salads this day.  We really enjoyed this one recently, and it is a great summertime dinner.

4 T. olive oil
1/4 c. minced onion
2 cloves garlic, minced
4 T. balsamic vinegar
1 T. brown sugar
3 T. bacon bits
the reserved liquid from the artichokes

Gently heat the oil and add the onion and garlic.  Cook 5 minutes.  Add the remaining dressing ingredients and cook gently for 15 minutes.

For the salad:
1 bag baby spinach leaves
4 whole cooked chicken breasts, cubed
1 c. black olives
4 oz. feta cheese
1 jar (14 oz.) artichokes, drained

Divide spinach between 4 plates and top with equal portions of all toppings.  Add dressing as desired.

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