Popeye Chicken Salad

Salad:
4 large chicken breasts
2 pkgs. baby spinach
3 C. pineapple juice
1 Walla Walla sweet onion, sliced
1 lb. bacon, cooked
4 oz. feta cheese
1/2 pint blueberries
1/2 pint raspberries
1 jar peach-mango salsa

Caramelized Portobello Garnish:
1/2 cube butter
2 pkgs. sliced portobello mushrooms
1 tsp. garlic
3/4 C. pineapple juice
salt / pepper to taste

TO MAKE CHICKEN SALAD: Marinate chicken breasts in pineapple juice for 20-30 minutes. Season with Happy Camp Kids spice mix. Broil or grill 8-10 minutes. Place a bed of spinach on each plate.

Layer / sprinkle the other ingredients to taste: onion, bacon, feta cheese, blueberries, raspberries. Garnish with caramelized portobellos and top with peach-mango salsa.

TO MAKE CARAMELIZED PORTOBELLO MUSHROOMS Sauté sliced mushrooms in butter, garlic, salt and pepper on low heat for 8-10 minutes. When they're about half-way done, add 3/4 cup pineapple juice and turn up heat to medium. Sauté for an additional 8-10 minutes until dark and caramelized.

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