Ingredients
1/3
cup olive oil
1/4
cup fresh lemon juice
1
tablespoon honey
1/2
teaspoon Dijon mustard
1/4
teaspoon salt
1/8
teaspoon pepper
1/4
cup pine nuts
1/2
cup corn flake crumbs
1/2
teaspoon garlic powder
1
package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
2
tablespoons olive oil
2
shallots, halved and sliced (about 3/4 cup)
3/4
lb sliced mushrooms (about 4 cups)
3
tablespoons sliced sun-dried tomatoes in oil
8
cups fresh baby spinach leaves
Preparation
In small bowl or tightly covered container, beat with wire whisk or shake dressing ingredients; set aside.
Heat 10-inch nonstick skillet over medium heat until hot. Cook pine nuts in skillet about 4 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown; remove and set aside.
Meanwhile, in medium bowl, mix corn flake crumbs and garlic powder. Add chicken; toss until evenly coated. Increase heat to medium-high. In same skillet, heat 1 tablespoon of the oil until hot. Cook chicken in oil 8 to10 minutes, turning occasionally, until no longer pink in center; remove and set aside.
In same skillet, heat remaining 1 tablespoon oil until hot. Cook shallots and mushrooms in oil about 7 minutes, stirring occasionally, until golden brown and tender. Stir in sun-dried tomatoes; remove from heat, stir in chicken.
To serve, arrange spinach in 4 serving plastes; top with chicken mixture. Sprinkle with toasted pine nuts. Serve with dressing.
