Warm Spinach Salad with Bacon, Chicken, and Blue Cheese
- Total Time
cider vinegar2 Tbsp
Dijon Mustard1 tsp
table salt¾ tsp
black pepper¼ tsp
fresh baby spinach5 oz, (1 bag)
uncooked radicchio2 cup(s), lightly packed, coarsely chopped
uncooked reduced/low sodium bacon6 slice(s), cut crosswise into bite-size pieces
Cremini mushrooms½ pound(s), sliced (about 3 1/2-cups)
uncooked red onion(s)1 large, thinly sliced
cooked skinless boneless chicken breast(s)1 pound(s), cut into bite-size pieces
fresh apple(s)1 large, Granny Smith, unpeeled, halved, cored, and thinly sliced
blue cheese¼ cup(s), crumbled
- Whisk together vinegar, mustard, salt, and pepper in small bowl; set aside.
- Toss together spinach and radicchio in salad bowl; set aside.
- Cook bacon in large heavy skillet until crisp and browned, about 8 minutes. With slotted spoon, transfer bacon to paper towel–lined plate to drain. Do not clean skillet.
- Set same skillet over medium-high heat. Add mushrooms and onion; cook, stirring, until onion begins to brown, about 6 minutes. Add vinegar mixture and chicken; cook, stirring, until chicken is warmed through, about 1 minute. Add to spinach mixture and toss until spinach is slightly wilted. Transfer to serving bowl. Top with bacon, apple, and blue cheese; toss until combined. Serve warm.
- Per serving: 1 1/2 cups