This is a great light salad for the beginning of summer. We sometimes use the 10" pie plates as our dinner plates.
Spinach, Chicken, and Feta Salad
1 Medium-sized red pepper
1 Medium-sized yellow pepper
4 Large skinless, boneless chicken-breast halves (about 1-½ pounds)
Olive or salad oil
Salt
3 Tablespoons white wine vinegar
1 Teaspoon sugar
½ teaspoon coarsely ground black pepper
1 Bunch spinach (about ¾ pound)
¼ pound feta cheeseAbout 45 minutes before serving:
- Cut red and yellow peppers into ¼-inch strips. Cut chicken-breast halves crosswise into 1-inch-thick strips.
- In 12-inch skillet over medium-high heat, in 3 tablespoons hot olive or salad oil, cook pepper strips until tender and lightly browned, about 10 minutes. With slotted spoon, remove pepper strips to large bowl.
- In hot oil remaining in skillet, cook chicken strips and ½ teaspoon salt until chicken is lightly browned and loses its pink color, about 10 minutes, stirring frequently. With slotted spoon, remove chicken to bowl with peppers.
- Remove skillet from heat. To drippings remaining in skillet, add white wine vinegar, sugar, pepper, 2 tablespoons olive or salad oil, and ¾ teaspoon salt, stirring to loosen brown bits from bottom of skillet.
- Trim tough ends from spinach. Add spinach and vinegar mixture to bowl with chicken; gently toss to mix. Finely crumble feta onto salad. Makes 4 main-dish servings.
Each serving is about 440 calories, 24 g fat, 123 mg cholesterol, 1135 mg.
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