Spinach Salad With Onion-Herb Chicken & Mushrooms

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Serves 2 | Prep/Cook Time: 30 Min
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Calories
440
Protein
28g
Sodium
1120mg
Sat.Fat
5g
Sugar
3g
INGREDIENTS
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
INSTRUCTIONS
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STEP 2: 
Assemble
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.
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STEP 1: 
Bake
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.
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STEP 3: 
Serve
Drizzle Onion and Herb Chicken Breast Salad with 2 tablespoons Balsamic Vinaigrette and serve.
Perdue