This colorful, nutritious salad is hearty enough for a full meal.
1 chicken breast
1 tbsp fresh basil, chopped
5 cloves garlic, minced, to be divided (1 clove equals approx. 1/2 tsp minced garlic)
Salt and pepper to taste
6 slices pancetta, diced
3 tbsp canola oil, to be divided
1 cup shitake mushrooms, stems removed, caps sliced
1 cup portabella or crimini mushrooms, stems removed, caps sliced
1 cup oyster mushrooms, stems removed, caps sliced
1 tbsp coarse ground mustard
1/4 cup apple cider vinegar
1/4 cup olive oil
4 cups spinach
1 tbsp pine nuts, toasted
2 tbsp roasted red peppers, sliced in 1/4-inch strips
1/4 cup manchego cheese, shredded
Preheat oven to 200 degrees.
Slice chicken breast into 1-inch strips. Season with basil, 3 cloves garlic, salt and pepper. Set aside.
Saute pancetta until crispy. Remove pancetta from pan and put in oven-proof dish. Keep warm in oven.
In same pan, add 2 tbsp canola oil. Saute mushrooms. Remove from pan and put in oven-proof dish. Keep warm in oven.
In same pan, add 1 tbsp canola oil. Saute chicken until golden brown.
Combine mustard, apple cider vinegar, 2 cloves garlic and olive oil in a separate sauce pan. Heat just before serving.
Put spinach in salad bowl. Add just enough warm mustard dressing to lightly coat spinach when tossed. There may be dressing left over. Arrange spinach on serving plates. Top with chicken, mushrooms, pancetta, pine nuts, roasted red peppers and manchego cheese.