Hot And Cold Chicken And Spinach Salad

By Sunset
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1 pound boned, skinned chicken breast halves

3 quarts baby spinach leaves (12 oz.), rinsed and crisped

1/4 cup white wine vinegar

1/4 cup olive oil

1 tablespoon drained canned capers

1 tablespoon Dijon mustard

1 red onion (about 6 oz.), peeled and thinly sliced

2 cloves garlic, peeled and minced

1 cup cherry tomatoes, rinsed, stemmed, and cut in half

Salt and pepper

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