Spinach and Chicken Salad recipe

4 servings

1 (10 ounce) bag fresh spinach, rinsed and dried

4 cooked skinless, boneless chicken breast halves, sliced

1 zucchini, halved lengthwise and sliced

1 red bell pepper, chopped

1/2 cup black olives

3 ounces fontina cheese, shredded

1/2 cup fat-free roasted garlic salad dressing

Place equal portions of spinach onto four salad plates.

Arrange chicken strips, zucchini, bell pepper, and black olives over spinach, and top with cheese.

Drizzle dressing over salad.