Tonight I ate the most yummy salad I have ever put into my mouth. I wanted it to be a never ending plate that I could eat forever. But all good things must come to an end, and sadly, my plate was empty very soon. I liked it so much I even ate the red onions. And I hate onions.....until today! Here's how to make it:
Perfect served with crusty bread. For a change, try warming the dressing in the same skillet you used to fry the bacon, then toss with the salad to gently wilt the spinach. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
3/4 pound boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil
*1 teaspoon Mediterranean seafood seasoning
* 4 slices cooked bacon, chopped
* 2 cups sliced button mushrooms
4 cups baby spinach 1/2 cup blue cheese crumbles
* 1 cup cherry tomatoes, halved
1 cup canned corn, drained*
1 small red onion, thinly sliced
Dressing of your choice
Preheat broiler. Place oven rack about 7 inches from heat source. Brush chicken breasts with oil and sprinkle with seasoning. Broil on a baking sheet for about 15 minutes, turning once, until nicely browned and cooked through. Remove from oven and set aside. In a large salad bowl, toss together bacon, mushrooms, spinach, blue cheese, tomatoes, corn and onions. Arrange salad on plates, then cut warm chicken into bite-size strips and place on top. Serve with your favorite dressing.