Sun Dried Tomato Chicken Spinach Salad Recipes

Steps:

• In a large skillet, heat oil over medium heat. Add chicken, tomatoes and red peppers; cook and stir 6-8 minutes or until chicken is no longer pink., Divide spinach among four plates; top with cheese, chicken mixture, bacon and onion. Serve with salad dressing.

Steps:

• Preheat oven to 350 degrees.
• Place chicken in shallow baking dish, add chicken stock & white wine.
• Bake uncovered in preheated oven for 10 minutes.
• Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
• Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
• When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
• Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
• In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
• Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.

Steps:

• Whisk together the sun dried tomato oil, red wine vinegar, honey and Dijon mustard.
• For a thicker dressing, you can add an oil packed or reconstituted sun dried tomato, and process in a blender or food processor.
• Put the baby spinach in a salad bowl, and toss with just enough of the dressing to lightly coat the spinach.
• Sprinkle the sesame seeds, dried cranberries, and sun dried tomatoes, if using, over the top, and serve.
• Alternatively, you can arrange the spinach on serving plates, drizzle with the dressing, then add the toppings to each plate. That way the cranberries and sun dried tomatoes won't sink to the bottom of the bowl, and makes a prettier presentation for a dinner party.