8 ounces boneless, skinless chicken breast
Salt and pepper
1 small apple, diced
2 scallions, sliced, including a few inches of the green
3 tablespoons olive oil
3 tablespoons apple cider vinegar
2 teaspoons Splenda
1 small garlic clove, crushed
6 cups fresh baby spinach
4 tablespoons shredded Romano cheese (or Parmesan)
Cut the chicken into 2 4-ounce portions. I put mine in a zipper-type plastic bag and pound it lightly to an even thickness, about 1/2 inch, but you can skip this step if you want. Salt and pepper both sides, then either throw the chicken into a hot skillet you've coated with a little nonstick cooking spray or olive oil, or toss it on your electric tabletop grill.
While that's cooking, dice the apple and slice the scallions. If you're pan-grilling the chicken, flip it.
Measure the olive oil, apple cider vinegar and Splenda into a bowl, and crush your garlic into it. Whisk together well.
Put the spinach into a salad bowl, and pour on the dressing. Toss well, then pile the spinach onto two plates.