Found this recipe in a super old cook book. It was meant for salmon but my husband, Brian, isn't a huge seafood lover to I used chicken breast instead. Next time I plan to cut up the spinach and chicken into smaller pieces and toss everything together more like a salad. I also want to add some roasted tomato while the chicken cooks and some bacon bits for texture. Can't wait to make this dish again in Summer when it's hot out!
Ingredients
2 chicken breasts - boneless and skinless
4 slices bacon, cooked until crispy and cut into bite size pieces
1/4 cup finely diced red onion
1/2 cup diced cucumber, skin and seeds removed
2 Tbsp. fresh lemon juice
1 tsp. finely minced fresh rosemary
1 Tbsp. dijon mustard
1 Tbsp. light mayonnaise
1 package fresh spinach
Directions:
1. Preheat broiler. Season chicken with a drizzle of olive oil and a tsp. of salt and a tsp. of pepper. Rub seasoning all over. Lay chicken breast on a foil lined sheet pan. Broil until chicken hits 155 degrees, about 12-15 minutes. Remove from oven, cover with foil, and allow to rest 5 minutes.
2. While chicken is cooking, make dressing. Combine lemon juice, rosemary, mustard and mayonnaise in a small bowl. Season with salt and pepper. Add red onion and cucumber to dressing. Set aside.
3. Once chicken has rested, slice into pieces. Toss spinach and bacon bits with half of dressing and cucumber/onion mixture until well coated. Place 1 cup of spinach mixture onto a plate. Add the chicken slices over the spinach and then top with the dressing mixture. Serve with lemon slices for garnish.
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