Mayo-less Chicken Salad

I had some extra shredded chicken from the tacos I'm making for tonight and decided I wanted some chicken salad for lunch. Being the anti-mayo person that I am, and due to the fact that the only mayo available had been sitting in my refrigerator for over a year, I decided to try to make some mayo-less chicken salad. Thanks to Elly, I had this recipe to start with. But, the catch was that I didn't have...oh...let's say half of the ingredients! So, I used her recipe as a guide and made it my own. And, oh, was it good. I'll definitely be making this again. And it was so much better than mayonnaise-y chicken salad. And pretty too!

Sundried Tomato Chicken Salad with Toasted Walnuts

on a Bed of Spinach

• 1 chicken breast, seasoned, cooked and shredded (I just use olive oil, salt and pepper and bake at 375 for 35 minutes)
• 1/4 cup extra virgin olive oil plus another tablespoon for sauteing spinach
• 1/8 cup red wine vinegar
• 1/4 cup oil packed sundried tomatoes, drained
• 1 clove garlic
• 1 bag baby spinach - use as much as you like
• 1/4 cup toasted walnuts, chopped

Place 1/4 cup olive oil, vinegar, sundried tomatoes and garlic in food processor and blend until smooth. Transfer to a bowl. Add shedded chicken and let sit for 15 minutes at room temperature before serving.

Chop and toast walnuts in a skillet over med/low heat.

Heat remaining olive oil in a skillet and saute spinach until wilted.

Serve chicken on top of bed of spinach. Sprinkle with walnuts.

Serves 2