Salad:

1 bag of spinach (8 oz/227 grams)
1/4 red pepper
1/4 green pepper
medium cheese, small cubes (as much as you'd like)
dried cranberries (optional)
2 eggs
1 chicken breast, cooked

Dressing:

1/4 cup white vinegar
1/2 cup extra virgin olive oil
1 teaspoon dill weed

To Prepare the Dressing:

Mix vinegar, oil and dill together and put in the fridge.

Note: if you are making this quickly, the dressing will be fine at room temperature, but as all dressings, it would taste better cold.

Preparing the Salad:

Bake chicken in the oven at 375°F for approx 40 minutes or until cooked. Slice green and red pepper into thin pieces. Cut up egg into small pieces (in an egg slicer, slice both ways). Take cooked chicken and cut into small pieces. Mix all ingredients, including dressing, in a bowl and serve.

Serves approximately 4 - 8 people, depending on the serving size.

Note: if you are not using all the salad at once, put the chicken, egg and dressing aside for later use. Putting them in the salad would make it soggy.

Submitted by: Ashley P