Spinach Salad with Chicken and Chickpeas
    1. Combine bouillon in water, lemon juice, vinegar, Splenda, garlic, mustard, and oil. Set aside.
    2. Chop chicken into cubes. Cook in non-stick skillet until changes color, about 5 minutes. Add a small amount of water to keep from sticking, if necessary.
    3. Add pepper onion, green pepper, and bouillon to mixture; cook until tender.
    4. Put spinach in large bowl. Spoon chicken mixture over spinach. Add beans and feta cheese. Toss.

From Flavors of Fiesta by University of Illinois Extension

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