Directions

1. Coat a large grill pan or nonstick skillet with nonstick cooking spray. Place over medium heat. Add chicken; cook 5 to 6 minutes per side or until an instant-read thermometer registers 165°F. Remove from heat. Slice chicken into strips; set aside.
2. In a large bowl combine spinach, apple slices, walnuts and vinaigrette; toss to coat. Place salad on 4 plates; season with salt and pepper to taste.
3. Top each salad evenly with chicken and 1 tablespoon of the crumbled cheese. Drizzle with additional vinaigrette (if desired) and serve immediately.