Chicken and Spinach Salad - 18Qt. Roaster

www.opencountrycampware.com
Salad:
6 Whole Chicken breasts, boned, skinless
3/4 Cup Italian salad dressing
12 Oz. Spinach leaves, rinsed, stems removed
3 Large Apple, coarsely chopped
3 Stalk Celery, thinly sliced
6 Green onions, thinly sliced
1-1/2 Cup chopped walnuts

Dressing:
1-1/2 Cup Italian salad dressing
3/4 Cup Mayonnaise or salad dressing
Ground black pepper, to taste

Cut each chicken breast in half. Place chicken and 3/4 Cup Italian salad dressing in a shallow dish, cover, marinade 3 to 4 hours.
Set Rack in Roaster Oven. Add 3 Cups water. Cover; preheat to 350 ̊F. for 20 minutes.
Remove chicken from marinade and place on Rack with wide spatula.
Cover; steam 250 to 30 minutes or until meat is white and firm. Meanwhile, place spinach leaves in a large salad bowl.

Arrange apples, celery, onions and walnuts over spinach. Cover; chill while chicken is being steamed.
Stir together dressing ingredients.

To serve, remove hot chicken from Rack. Slice thin retaining shape of meat, set on chilled salad. Pour dressing over salad. Serve immediately.

Serves 10 to 12.