Chicken Spinach Salad

INGREDIENTS
1    pound fresh baby spinach
½   cup chopped walnuts
1    tablespoon butter or butter substitute
2-3  shallots, peeled, cut into strips
½   cup Emiles Port
1    tablespoon aged Balsamic vinegar
½   pound chicken nuggets or chicken breast cut to ½ inch pieces
½   cup crumbled feta cheese
½   cup fresh or dried cranberries

METHOD

Place the spinach into a large salad bowl. In a large skillet, toast the walnut pieces over medium heat for about 2 to 3 minutes – do not let them burn. Remove to the salad bowl. Melt the butter in the skillet and add the shallot strips. Cook them until they soften and almost begin to brown, about 4 to 5 minutes. Add these to the salad bowl.

Put the port and the Balsamic into the skillet and add the chicken pieces . Cook the chicken, stirring often, for 6 to 8 minutes until it is thoroughly cooked. Add these to the salad bowl and pour the pan juices over the salad. Add the feta and cranberries to the salad, serve and enjoy.