Chicken Spinach Salad

Arefreshing main-dish salad for hot summer days!
6 cups torn fresh spinach leaves, stems
removed and discarded
2 cups torn radicchio or shredded red cabbage
2 cups (10 ounces) diced cooked chicken breast
1/2 cup chopped green onion
1/3 cup Kraft Fat Free French Dressing
2 teaspoons canola oil
2 tablespoons apple cider vinegar
1 tablespoon Splenda Granular
1 teaspoon dried parsley flakes
1/4 cup Oscar Mayer or Hormel Real Bacon Bits
2 hard-boiled eggs, chopped

In a large bowl, combine spinach, radicchio, chicken and onion. In a small bowl, combine French dressing, canola oil, vinegar, Splenda and parsley flakes. Drizzle dressing mixture evenly over spinach mixture. Toss gently to coat. For each serving, spoon about 2 cups salad mixture on a plate, sprinkle 1 tablespoon bacon bits and half of a chopped egg over top. Serve at once. Serves 4.

HINT: If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

Each serving equals: 253 calories, 9g fat, 30g protein, 13g carb., 50mg sodium, 113mg calcium, 3g fiber; Diabetic Exchanges: 3 1/2 Meat, 2 Vegetable, 1/2 Fat; Carb Choices: 1.

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(c) 2007 King Features Synd., Inc.