Photo of Warm Spinach Salad with Bacon, Chicken and Blue Cheese by WW

Warm Spinach Salad with Bacon, Chicken and Blue Cheese

1 - 4
PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
A warm entrée-size salad that’s packed with tasty ingredients. It boasts a delicious, homemade bacon-vinaigrette that’s made right in the pan.


Apple cider vinegar

2 tbsp(s)

Dijon mustard

1 tsp(s)

Table salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Fresh spinach

5 oz, baby variety

Uncooked radicchio

2 cup(s), coarsely chopped

Uncooked reduced fat center cut bacon

6 slice(s), cut crosswise into 1/4-inch pieces

Cremini mushroom(s)

8 oz, sliced (about 3 1/2 cups)

Uncooked red onion(s)

1 large, thinly sliced

Cooked skinless boneless chicken breast(s)

1 pound(s), chopped into bite-size pieces

Granny Smith apple

1 large, thinly sliced

Blue cheese

¼ cup(s), crumbled


  1. In a small bowl, combine vinegar, mustard, salt and pepper; set aside.
  2. Toss spinach and radicchio in a large serving bowl; set aside.
  3. Heat a large nonstick skillet over low heat; add bacon and cook, stirring frequently, until crispy and browned, about 7 to 8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate; let drain.
  4. Set same skillet over high heat; add mushrooms and onion and cook, stirring often, until onions begin to brown, about 6 to 7 minutes. Add vinegar mixture and chicken to skillet; cook, stirring, to heat chicken, about 1 minute. Spoon over spinach mixture and toss to wilt lightly; garnish with bacon, apple and blue cheese. Serve warm.
  5. Yields about 1 1/2 cups per serving.