Fried Chicken and Spinach Salad

• 1 10-ounce package frozen fried breaded chicken breast fillets
• 1/2 10-ounce package prewashed spinach, trimmed, torn into bit-size pieces
• 1 cup finely sliced red cabbage
• 1 green onion, sliced
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 small garlic clove, pressed
• 1/3 cup olive oil

1. Preheat oven to 450F.
2. Place chicken on baking sheet and cook until crisp and heated through, about 10 minutes.
3. Meanwhile, combine spinach, cabbage and green onion in large bowl.
4. Add enough dressing to season to taste; toss well.
5. Divide salad between plates.
6. Slice chicken fillets on diagonal.
7. Divide chicken between plates, placing chicken atop salad.
8. Drizzle chicken lightly with vinaigrette and serve.
9. Combine first 4 ingredients in small bowl.
10. Gradually whisk in oil.
11. Season to taste with salt and pepper.
12. (Can be prepared 1 week ahead; refrigerate.)
13. Makes about 1/2 cup.

chicken, red cabbage, green onion, red wine vinegar, mustard, honey, garlic, olive oil

Taken from www.epicurious.com/recipes/food/views/fried-chicken-and-spinach-salad-16 (may not work)