Recipe - Spinach-Chicken Salad With Tangy Orange Dressing

2 tablespoon Fresh lemon juice
4 teaspoon Olive oil
4 teaspoon Prepared mustard; yellow
1 tablespoon Chopped fresh rosemary;
leaves only, or 1/2
teaspoon dried
2 Garlic cloves; minced
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black pepper
10 ounce Skinless boneless chicken
breast; one whole,
butterflied and pounded
thin
2 tablespoon Orange juice
1 tablespoon Red wine vinegar
Granulated sugar substitute
to equal 1tablespoon sugar
1 teaspoon Balsamic vinegar
8 cup Spinach leaves: packed; well
rinsed & dried and torn
into bitesize pieces
2 cup Sliced mushrooms
1 md Red onion; thinly cut or sliced up

1. Preheat broiler. Spray broiler pan with nonstick cooking spray. In
shallow bowl, with wire whisk, combine lemon juice, 1 teaspoon of the oil,
the mustard, rosemary, garlic, 1/8 teaspoon of the salt and 1/8 teaspoon of
the pepper. Add chicken; turn to coat.

2. Transfer chicken to prepared broiler pan, reserving remaining lemon
juice mixture; broil 4" from heat 34 minutes, until golden brown. Turn
chicken; top with reserved lemon juice mixture. Broil 34 minutes longer,
until golden brown and cooked through.

3. Meanwhile, to prepare dressing, in small bowl, combine the remaining 1
tablespoon oil, the orange juice, wine vinegar, sugar substitute, balsamic
vinegar, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.

4. Divide spinach, mushrooms and onion evenly among 4 plates, arranging
vegetables in a circle.

5. Cut chicken into 1/4" slices; place onefourth of the chicken slices in
center of each salad. Drizzle each salad with onefourth of the dressing.

Makes 4