Warm chicken and spinach salad

1. Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 6 mintues.
2. Drain on paper towels, then crumble bacon.
3. Pour off all but 2 teaspoons drippings.
4. Add tomatoes and onions to skillet and stir-fry 2 to 3 minutes until tomato skins just start to split and onions are crisp-tender.
5. Transfer to a large serving bowl and add the spinach.
6. Add chicken to skillet and cook 7 to 8 minutes, turning once, until golden brown and opaque at center.
7. Remove to a cutting board.
8. Add dressing and water to skillet, bring to a simmer and remove from heat.
9. Cut chicken crosswise in ¾" wide slices; add to bowl.
10. Add hot dressing and bacon.
11. Tossi to mix and coat.
12. Per serving: 239 cal, 10g fat, 28 g pro, 411 mg sod, 67 mg chol.
13. Reprinted from woman"s day magazine, sept.
14. 1, 1996.