RED WINE CHICKEN SALAD
2 Large Boneless, skinless chicken breasts
1/2 lb Frozen peas, cooked and chilled
1 Small can Mandarin oranges, drained
1/2 Cup Black olives, sliced
1/2 Can Water chestnuts, sliced and drained
2 Cups Fresh baby spinach leaves
4 Tbs Red wine vinaigrette dressing
1 Handful Chow mein noodles
Put chicken in a large pot; add just enough water to cover. Bring to a boil; reduce heat, cover and simmer for an hour or until chicken is cooked through. Remove from pot, and allow chicken to cool five or ten minutes. Cut chicken into cubes.
In large bowl, mix chicken, peas, oranges, olives, water chestnuts, and spinach leaves. Chill for one hour. Drizzle each serving with red wine vinaigrette dressing, and sprinkle on some uncooked chow mein noodles for crunch!