6 slices bacon
1/4 cup cider vinegar
1 tbsp Splenda
2 tbsp olive oil
2 tsp dijon mustard
1/4 tsp black pepper
1 (11 oz) can mandarin oranges-drained
Approx 10 oz roasted chicken breast
1 bag (6 oz +) baby spinach

1. In a 10 in skillet, cook bacon over medium heat until browned. Transfer bacon to paper towels to drain. Discard all but 1 tbsp bacon fat from skillet.
2. Stir in the vinegar, splenda, oil, mustard, and pepper into the bacon grease left in the skillet. Mix until well blended. Heat dressing over medium low heat for 3 minutes.
3. In a large bowl, toss oranges, chicken, and spinach with dressing until salad is evenly coated. Crumble bacon over salad then serve.