Spinach and Chicken Salad

INGREDIENTS
½   cup walnuts, chopped
2    tablespoons olive oil
2    shallots, sliced lengthwise
1    boneless, skinless chicken breast or 2 thighs
¼   cup Emile's port
1    tablespoon aged balsamic vinegar
1    pound baby spinach
1    can (15 ounce) garbanzo beans, rinsed and drained
½   cup feta cheese (2 ounces)

METHOD

In a medium skillet over medium heat, toast the walnuts, stirring often, for 3 to 4 minutes. Remove and set aside. Add the olive oil and shallots. Simmer for 4 to 5 minutes until they become soft and tender. Remove and set aside.

Cut the chicken into strips, about 1 ½ inch by ½ inch. Add the chicken strips to the skillet and simmer, turning often, until well browned and cooked through. Add the port and balsamic vinegar. Stir well to coat the chicken and cook for 2 more minutes. Remove the chicken and any sauce to a bowl and bring to room temperature (can be placed in the refrigerator if desired.).

In a large salad bowl, combine and stir the spinach, shallots, garbanzo beans and feta cheese. When the chicken has cooled, add it to the salad bowl along with any remaining port and balsamic sauce. Sprinkle the toasted walnuts on top and serve.