Roasted Garlic And Chicken Salad

• 2 large sweet red peppers, cut into 1/2-inch wide strips
• 8 cloves garlic
• 1/2 tsp. dried rosemary
• 1/4 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1/4 c. vegetable oil, divided
• 4 chicken breast halves
• 8 c. torn fresh spinach leaves
• 1 medium red onion, cut in half and thinly sliced
• 3 Tbsp. Kikkoman lite soy sauce
• 1 Tbsp. white wine vinegar

1. Combine
2. peppers
3. and
4. garlic in a shiny pan; toss with rosemary,
5. salt,
6. pepper
7. and
8. 1
9. tablespoon oil.
10. Spread in a single
11. layer.
12. Place chicken in pan with vegetables.
13. Bake at 400u0b0
14. for
15. 40
16. minutes.
17. Stir occasionally or until vegetables and chicken
18. are
19. done.
20. Transfer
21. red pepper and garlic to a bowl. Let
22. chicken
23. stand
24. until
25. cool enough to handle.
26. Cut chicken into 1/2-inch strips.
27. Combine spinach, onion, roasted pepper, roasted
28. garlic and chicken in a large bowl.
29. Combine soy
30. sauce, vinegar and remaining 3 tablespoons oil in a jar. Cover
31. and shake.
32. Drizzle over salad and toss gently.
33. Serve immediately. Makes 4 servings.

sweet red peppers, garlic, rosemary, salt, freshly ground pepper, vegetable oil, chicken, fresh spinach leaves, red onion, soy sauce, white wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=612641 (may not work)