Makes 6 servings

INGREDIENTS:

• Honey-Jalapeno Vinaigrette, divided (recipe below)
• 6 boneless skinless chicken breasts, 4 oz. each
• 9 cups lightly packed baby spinach
• 1 1/2 cups shredded Monterey Jack cheese
• 3 slices crisp-cooked thick bacon, crumbled
• 3 small tomatoes, each sliced into 4 wedges lengthwise

For Honey-Jalapeno Vinaigrette:

• 3 T white wine vinegar
• 3 T fresh lime juice
• 2 T fresh cilantro, coarsely chopped
• 1 T jalapeno pepper, seeded and coarsely chopped
• 2 large cloves garlic, quartered
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2/3 cup honey
• 2/3 cup vegetable oil

DIRECTIONS

Place chicken in a large resealable plastic bag and add 3/4 cup Honey-Jalapeno Vinaigrette. Seal bag and refrigerate for 30 minutes or overnight. Drain and discard marinade.

Grill chicken, covered, over medium heat for 6-7 minutes on each side or until juices run clear. Cut chicken across the grain into 1/2 inch-wide strips.

Put 1 1/2 cups of spinach on each of six serving plates. Drizzle each with 1 tablespoon vinaigrette. Top each with chicken strips, 1/4 cup cheese and crumbled bacon; garnish with two tomato wedges and drizzle 1 tablespoon of vinaigrette on top.

For Honey-Jalapeno Vinaigrette: process vinegar, lime juice, cilantro, jalapeno, garlic, salt and pepper in a blender or food processor. With blender running, add honey, then oil; mix well. Refrigerate until needed.

Recipe courtesy of Taste of Home Cooking School

Recipes from The National Honey Board