8 (8 oz.) chicken breasts
2 c. olive oil
1/2 c. soy sauce
1/4 tsp. ginger
1/4 c. sherry
1 lb. spinach
1 (8 oz.) sliced water chestnuts
8 strips bacon, fried crisp and crumbled
4-8 hard boiled eggs, quartered

DRESSING:

1 c. olive oil
1/3 c. soy sauce
1/4 c. lemon juice
1 tsp. chopped garlic
1/4 tsp. pepper

Skin and bone breasts. Mix marinade of olive oil, soy sauce, ginger and sherry and refrigerate chicken breasts in it overnight. Grill chicken 4-8 minutes on each side. Place on top of spinach. Heat dressing ingredients. Sprinkle salad with water chestnuts and bacon. Pour hot dressing over them. Garnish with eggs.