Instructions: In 3-quart saucepan, heat chicken breast halves and enough cold water to cover to boiling. Reduce heat to low; cover and simmer 6 to 8 min- utes until chicken loses its pink color throughout. Drain chicken. When cool enough to handle, slice chicken crosswise into 1/4-inch-wide strips.

While chicken is cooking, cut nectarines into thin wedges. Wash spinach well and remove tough stems; drain.

Arrange spinach leaves on platter. Arrange chicken and nectarines over spinach.

In nonstick 110-inch skillet over medium-high heat, in hot olive oil, cook red onion, salt and pepper, stirring occasionally and separating onion into rings, until onion is golden. Add orange juice, cider vinegar, and sugar; heat to boiling. Boil 1 minute. Spoon warm dressing over salad.

Makes 4 main-dish servings.

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