Ingredients for Salad

2 Filets Skinless chicken breasts
12 Baby spinach leaves
3 Tbsp. Olive oil
3 Tbsp. Pine nuts
1-1/2 Tbsp. Raspberry red wine vinegar
1/2 Tbsp. White wine vinegar
1 Cup Small lettuce leaves, torn
Pepper

 

Directions

1. Cut chicken into fine strips.
2. Wash and dry spinach leaves, discarding any hard stalks.
3. Heat 2 tablespoons of olive oil in a skillet. Stir-fry chicken for several minutes.
4. Add spinach and cook for about 1 minute, or until barely wilted.
5. Add pine nuts and cook for 1 more minute.
6. Spoon the contents of the pan onto serving plates.
7. Pour the vinegars into the pan with the remaining 1 tablespoon. of oil.
8. Season with pepper and stir until mixed.
9. Lightly toss with the torn lettuce leaves.
10. Pour over the mixture on the plates and serve immediately.