3/4 pound already cooked Rotisserie chicken breasts from the market
1 tablespoon extra virgin olive oil
4 slices cooked bacon, chopped
2 cups sliced button mushrooms
4 cups fresh baby spinach
1/2 cup cheese (feta or blue)
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
Balamic Vinegrette or Dressing of your choice
In a large salad bowl, toss together bacon, mushrooms, spinach, cheese, tomatoes and onions. Arrange salad on plates, then cut chicken into bite-size strips and place on top.
Serve with your favorite dressing.
* Tara Notes:
For a change I will sometimes add 1 zucchini halved and sliced, 1/2 cup of mandarin oranges or candied walnuts. (walnuts coated/caramilzed in honey or brown sugar)