Chicken-&-Brie Salad with Roasted Cherry Tomatoes

This recipe is adapted from a popular bistro sandwich. I simply toss the filling ingredients together and call it a salad rather than serving it on bread. It is healthy and bariatric friendly. If you have difficulty tolerating fresh greens omit the spinach.

Ingredients:
1 teaspoon olive oil
2 cups halved cherry tomatoes (about 1 pound)
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

1/4 cup low-fat mayonnaise
1 tablespoon whole-grain Dijon mustard
1 garlic clove, minced
3 ounces Brie cheese, broken into small pieces
3 cups shredded cooked chicken breast (about 1 pound)

2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon kosher salt
2 cups fresh spinach, coarsely chopped

Preheat oven to 300°.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 tablespoons vinegar. Sprinkle tomatoes with thyme, 1/4 teaspoon salt, and pepper. Wrap handle of pan with foil; bake at 300° for 15 minutes. Keep warm.

In a medium bowl combine mayonnaise, mustard, and garlic. Add chicken to mayonnaise mixture and stir to coat. Add warm tomatoes and Brie, stir gently.

In a medium bowl combine 2 teaspoons oil, 1 teaspoon vinegar, and 1/8 teaspoon salt, stirring with a whisk. Add spinach and toss to coat.

Serve salad atop the spinach.