Bistro Spinach Salad (Jennifer Calhoun)

Bistro Spinach Salad
Dressing:1/2 Cup - Sundried tomatoes (I use the already prepared kind)
1/2 Cup - Tomato juice
1 Can Tomato soup with herbs
1/4 Cup Red Wine Vinegar
1 T Olive Oil
1 Clove Garlic
1/2 t Salt
1/8 t Pepper
Salad:
4 Chicken breasts
1 package couscous prepared to box directions
5 Cups Spinach leaves, torn into bite size pieces
1 Cup sliced Cucumber
1 (4.5 oz) jar Artichokes, drained and chopped
1/2 Cup sliced Vidalia Onion
2 T sliced Black Olives
1/4 Cup Shredded Fresh Parmesan Cheese
To prepare Dressing - In food processor - process tomatoes, tomato juice, soup vinegar, oil, garlic, salt and pepper until smooth.
To prepare Chicken - Sprinkle chicken breasts with salt and pepper. Brown in skillet (coated with Non-stick spray) until no longer pink inside.Slice to desirable size.In large bowl, mix chicken, couscous, spinach, cucumbers, artichokes, onion, olives and cheese.
Pour 1 Cup dressing (or to your liking) over salad and toss to coat. Enjoy.