Warm Chicken Spinach Salad

Warm Chicken Spinach Salad
Roasted Red Potatoes

Ingredients:
1 lb chicken breasts tenderloins
1 bag or bunch of fresh spinach, cut into small pieces
2 cups romaine lettuce, chopped
½ red onion sliced
1 red bell pepper, cut into strips
½ tsp rosemary
½ tsp lemon pepper seasoning
1 clove garlic, crushed
1 Tbsp olive oil
2 Tbsp balsamic vinegar
8 red potatoes, scrubbed and quartered
1 Tbsp olive oil
1 tsp rosemary
1 tsp oregano
1 tsp thyme
½ tsp red pepper

Preparation:
Cook the potatoes in the olive oil, rosemary, oregano, thyme, and red pepper, until thoroughly done and crispy brown on the edges. Set aside and keep warm in the oven.
Sprinkle the chicken with the rosemary and lemon pepper.
In the same pan used for the potatoes, cook the chicken in the olive oil, garlic, onion, and bell pepper until well done.
Mix the chopped romaine and chopped spinach and place on plates.
Put the balsamic vinegar and water in the pan and scrape the bits from the pan. Over low heat, cook the vinegar for 1-2 minutes. Add a tsp of olive oil and whisk.
Pour the balsamic mixture over the salad as a dressing.
Serve with the potatoes on the side.