Warm Spinach Salad with Bacon, Chicken and Blue Cheese
- Total Time
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 vinegar2 Tbsp
Dijon mustard1 tsp
table salt¾ tsp
black pepper¼ tsp
fresh spinach5 oz, baby variety
uncooked radicchio2 cup(s), coarsely chopped
uncooked reduced fat bacon6 slice(s), cut crosswise into 1/4-inch pieces
Cremini mushrooms8 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 apple1 large, thinly sliced
blue cheese¼ cup(s), crumbled
- In a small bowl, combine vinegar, mustard, salt and pepper; set aside.
- Toss spinach and radicchio in a large serving bowl; set aside.
- 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.
- 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. Yields about 1 1/2 cups per serving.