Glazed-Chicken Spinach Salad

Ingredients

• 1  recipe Ginger-Apple-Glaze
• 4  skinless, boneless chicken breast halves (about 1 14 lb. total)
•   Nonstick cooking spray
• 2  medium apples, cored and sliced
• 1  medium leek, sliced, or 1/3 cup chopped onion
• 2  cloves garlic, minced
• 2  Tbsp. apple juice, apple cider, or chicken broth
• 1  10-oz. bag prewashed spinach, stems removed (about 10 cups)
•   Salt
•   Ground black pepper

Directions

1. Measure 1/4 cup of the Ginger-Apple Glaze. Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling and brushing often with the 1/4 cup Ginger-Apple Glaze during the last 5 minutes of grilling.

2. Meanwhile, lightly coat an unheated large saucepan or Dutch oven with nonstick cooking spray. Preheat over medium heat. Add apple, leek, and garlic; cook for 3 minutes. Add 1/4 cup of the Apple Glaze and the apple juice; bring to boiling. Add spinach; toss just until wilted. Season to taste with salt and pepper.

3. To serve, slice each chicken breast crosswise into 6 to 8 pieces. On 4 dinner plates, arrange spinach mixture; top with sliced chicken.

4. Ginger-Apple Glaze: In a small saucepan, combine 1/2 cup apple jelly; 2 tablespoons soy sauce, 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 1 teaspoon finely shredded lemon peel; and 1 teaspoon grated fresh ginger. Heat and stir just until jelly is melted. Makes 2/3 cup.

Ginger-Apple Glaze: In a small saucepan, combine 1/2 cup apple jelly; 2 tablespoons soy sauce, 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 1 teaspoon finely shredded lemon peel; and 1 teaspoon grated fresh ginger. Heat and stir just until jelly is melted. Makes 2/3 cup.