Ingredients
- Chicken nuggets, cooked & chopped … or cooked chicken, chopped
- Fresh spinach leaves
- Marinated artichoke hearts, cut into quarters
- Vidalia or other sweet onion, sliced
- Cherry or grape tomatoes, halved
- Feta cheese crumbles
- Toasted pinons
- Cooked lean bacon, crumbled
- Sun dried tomato ranch dressing – recipe here (or add finely chopped sun dried tomatoes to your favorite ranch dressing)
Instructions
- Cook or warm the chicken. I find I need about 4 chicken nuggets or 1/2 cup chopped chicken for one salad, so if you are serving multiple people, adjust accordingly.
- Fill your salad plate most of the way with spinach leaves, top with artichoke hearts (3 – 4 per serving), sliced onion (a few slices per person), tomatoes (10 or so halves per person), then add crumbled feta cheese and toasted pinons (1 – 2 Tablespoons each, per person).
- Add a bit of crumbled bacon (1 Tablespoon per person) and serve with sun dried tomato ranch dressing.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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