Berried Spinach Salad



INGREDIENTS:

2  Whole skinned boned chicken

Breasts about 1 1/4 lb

3 tb Vegetable oil divide

1/2 ts salt 

1/4 ts Pepper

1 10-oz bag spinach washed
Dried and stems removed

1 pt Strawberries hulled and cut in half

1 sm Sliced thin red onion

2 tb Cider vinegar

1 tb sugar 

1 ts Poppy seeds

DIRECTIONS:

1. Cut chicken into 1 inch cubes. In large skillet over
medium heat, saute chicken in 1 Tb oil, until chicken is
lightly browned and cooked through, about 5 minutes; add
1/4 ts salt and pepper. With slotted spoon, remove chicken
to large bowl; cool.  Remove and reserve pan dripping in
skillet. Tear spinach into bite size pieces. Place in bowl
with chicken. Add the cut strawberries and onion. In small
bowl, stir together vinegar, sugar, poppy seeds, the
remaining 2 Tb oil, and the remaining 1/4 ts salt and the
reserved pan dripping until well blended. Pour over salad
and toss lightly to combine.



Berried Spinach Salad