Roasted Garlic And Chicken Salad - cooking recipe

Ingredients

2 large sweet red peppers, cut into 1/2-inch wide strips
8 cloves garlic
1/2 tsp. dried rosemary
1/4 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. vegetable oil, divided
4 chicken breast halves
8 c. torn fresh spinach leaves
1 medium red onion, cut in half and thinly sliced
3 Tbsp. Kikkoman lite soy sauce
1 Tbsp. white wine vinegar

Preparation

Combine
peppers
and
garlic in a shiny pan; toss with rosemary,
salt,
pepper
and
1
tablespoon oil.
Spread in a single
layer.
Place chicken in pan with vegetables.
Bake at 400\u00b0
for
40
minutes.
Stir occasionally or until vegetables and chicken
are
done.
Transfer
red pepper and garlic to a bowl. Let
chicken
stand
until
cool enough to handle.
Cut chicken into 1/2-inch strips.
Combine spinach, onion, roasted pepper, roasted
garlic and chicken in a large bowl.
Combine soy
sauce, vinegar and remaining 3 tablespoons oil in a jar. Cover
and shake.
Drizzle over salad and toss gently.
Serve immediately. Makes 4 servings.