Recipe: Chicken and Spinach Salad (6-quart roaster oven)

CHICKEN AND SPINACH SALAD

2 whole chicken breasts, boned, skinned (12 to 14 Oz. each before boning)
1/4 cup Italian salad dressing
SALAD:
4 oz. spinach leaves, rinsed, stems removed
1 large apple, coarsely chopped (such as red or golden delicious)
1 stalk celery, thinly sliced
2 green onions, thinly sliced
1/2 cup coarsely chopped walnuts
DRESSING:
1/2 cup Italian salad dressing
1/4 cup mayonnaise or salad dressing
ground black pepper, to taste

Cut each chicken breast in half. Place chicken and 1/4 Cup Italian salad dressing in a shallow dish, cover, marinade 3 to 4 hours.

Set Rack in 6-Quart Roaster Oven. Add 1 1/2 Cups water. Cover; preheat to 350 degrees F for 20 minutes.

Remove chicken from marinade and place on Rack with wide spatula. Cover; steam 20 to 25 minutes or until meat is white and firm.

Meanwhile, place spinach leaves in a large salad bowl. Arrange apples, celery, onions and walnuts over spinach. Cover; chill while chicken is being steamed.

Stir together dressing ingredients.

TO SERVE:
Remove hot chicken from Rack. Slice thin retaining shape of meat, set on chilled salad. Pour dressing over salad. Serve immediately.

Servings: 4
Source: Nesco