|2||pieces PERDUE® Encrusted Onion & Herb Breaded Chicken Breast Fillets (19 oz.)|
|1||bag fresh baby spinach leaves (6-ounces)|
|1/2||cup white mushrooms, sliced|
|2||slices bacon, cooked and crumbled|
|1/4||cup bottled Balsamic Vinaigrette Salad Dressing|
Preheat a toaster oven to 400°F for 5 minutes on the Bake setting. Remove 2 fillets from plastic pouch using ez-peel tabs. Place the fillets on a toaster oven tray. Bake for 20 to 25 minutes or until heated to 170°F internal temperature.
Slice each warmed chicken breast into 7 or 8 slices. Place half of the spinach on a plate. Top with a sliced chicken breast, half of the sliced mushrooms and bacon. Sprinkle with salt and black pepper if desired. Repeat for a second salad.
Drizzle Onion and Herb Chicken Breast Salad with 2 tablespoons Balsamic Vinaigrette and serve.