Bourbon Chicken Spinach Salad

I have been pretty busy in the kitchen recently, with the boyfriend all the way in Dallas and the apartment now the cleanest it has ever been.  You will not see very many salads on this blog.  Why?  The boyfriend does not like salad.  At all.  Will not eat it.  I happen to love spinach salad; luckily my family agrees with me and they are my current guinea pigs.

Bourbon Chicken Salad  (serves 4)
3 cups of frozen Bourbon Chicken (we used Tyson, but if you find some other brand of sweet and crispy chicken, that is totally fine; as far as the amount goes, just approximate)
4 cups fresh spinach
1/2 English cucumber, sliced
1 mango, diced
1 avocado, diced
1 bell pepper, diced
1/2 cup feta cheese crumbles (blue cheese or a softer goat cheese would work if you prefer)
1/2-2/3 recipe Warm Shallot Vinaigrette (below)

Warm Shallot Vinaigrette  (adapted from here)
1 large shallot, sliced (we got these giants at Whole Foods.  They were seriously huge.  If you can only find the normal, smallish ones, get 2)
2 cloves garlic, minced
1/2 cup olive oil
2 1/2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1 tablespoons dried basil (blah blah fresh is better.  I didn't have any.  Leave me alone.)
   pinch dried chipotle pepper
   salt and pepper to taste

1. Preheat oven and cook chicken according to package instructions.
2. Prepare the vinaigrette:  heat pan to medium.  Add oil and shallots, reduce to low.  Cook 7 minutes.  Add garlic.  Cook 3 minutes or until shallots are tender and just starting to brown.
3. Remove from heat.  Pour into blender.  Add vinegar, honey, mustard, basil, and chipotle.  Puree until smooth.  Season with salt and pepper (hint: blend it to mix well).
4. In a large bowl, combine spinach, cucumber, mango, avocado, bell pepper.  Top with feta and chicken.  Drizzle with vinaigrette (remember, you will not need the entire recipe).
5. Toss & serve with delicious garlic bread.