Makes 4 Servings; approximately 252 calories per serving

3 skinless, boneless chicken breasts,
...(about 4 ounces each) cut crosswise in strips
2 teaspoons Chef Paul Prudhomme's Poultry Magic
1 teaspoon diet margarine, softened
6 cups spinach, rinsed, stems removed
1/2 medium potato, peeled, cut into sticks
1/2 medium sweet potato, peeled, cut into sticks
4 to 5 ribs celery, cut in diagonal slices
1/2 medium onion, julienned
1 fennel bulb, cut in strips (optional)
2 carrots, cut in short sticks
1/4 each red, green and yellow bell peppers, cut in strips.
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon tamari*
1 tablespoon cider vinegar
3 packets Equal
1 cup vegetable stock (from the cooked vegetables)

*If you can't get tamari, double the soy sauce to 2 tablespoons.

To Make the Salad

Combine the chicken strips with the Poultry Magic and margarine. Mix well and set aside.

Fill a large pot with water (about 5 quarts), place a strainer over the pot so the bowl of the strainer is submerged, and bring water to a rolling boil. Place the spinach in the strainer and cook 2-3 minutes. Drain and place spinach in a small container. Repeat the same procedure with each vegetable separately, cooking the onions, celery, fennel and carrots each 2 minutes; the bell peppers and the sweet potatoes each 1 and 1/2 minutes; and the white potato sticks about 3 minutes. Keep each vegetable warm in its own separate container, preferably covered.

Heat a large skillet to about 350 degrees. Bronze the chicken over high heat, turning it as it browns. When the chicken is all a rich, bronze color, remove from the skillet.

To Make the Dressing

Keeping the same skillet over high heat, add 1 cup of the vegetable stock (the water in which the vegetables cooked) to the pan, scraping up all the browned bits off the bottom. Stir in the soy sauce, tamari, vinegar and Worcestershire. Cook 2 minutes, remove from heat and add the Equal.

To Serve

Arrange a thin bed of spinach on four 10" plates. Artfully arrange small groupings of the vegetables around the edges of the plates. Mound one-quarter of the chicken in the center of each plate. Sprinkle about one-quarter cup of the dressing over each salad, and serve.