Chicken Spinach Clement Salad

Today for lunch, (I just had to share it!) I made the MOST delicious Salad. YUMMMM!
It's a Chicken Spinach Clement Salad.

How to make this master piece...

This could serve 2-4 people
Items needed:
1 Chicken Breast
1 Bag/Container of Baby Spinach (Organic)
1-2 Clements (because they are so small, more is you are serving more people )
1/2 cup Extra Virgin Olive Oil
3 Tlb. Balsamic Vinegar
2 tsp. Dijon Mustard
2 cloves (2 tsp) Minced Garlic
Salt & Pepper

Preperation:
Grill or broil your chicken breast 10-15 min. (I made chicken the other night, I had 1 breast left over). Cube chicken. Set aside.
Wash spinach, pat dry.
Peel clements, cut each individual orange in half. (after I peeled the orange, I just split the orange in half, then cut that in half again, with a knife. Faster then cutting each one individually. Or you could line them all up and cut in half, either way!)

Putting it together:
Put Spinach in a self serve bowl, add cut up Clements, add chicken. Drizzle on dressing. That's it!


Salad dressing:
1/2 cup Extra Virgin Olive Oil
3 Tlb. of Balsamic Vinegar (organic)
2 tsp. Dijon Mustard (I really only used about 1)
2 Cloves of minced garlic (I used just less then 2 tsp of the minced)
Salt & Pepper (I just eyed it, I cupped my hand and maybe did 1/4 tsp of both)

Put dressing ingredients in a blender ball or bowl and mix it all up. Will stay good in air tight container for about a week. (I used up the dressing in just 2 days)