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