Warm Spinach Salad with Bacon, Chicken, and Blue Cheese

Smartpoints value per serving
Total Time
44 min
18 min
16 min


cider vinegar

2 Tbsp

Dijon Mustard

1 tsp

table salt

¾ tsp

black pepper

¼ tsp

fresh baby spinach

5 oz, (1 bag)

uncooked radicchio

2 cup(s), lightly packed, coarsely chopped

uncooked reduced/low sodium bacon

6 slice(s), cut crosswise into bite-size pieces

cremini mushroom(s)

½ 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 cheese

¼ cup(s), crumbled


  1. Whisk together vinegar, mustard, salt, and pepper in small bowl; set aside.
  2. Toss together spinach and radicchio in salad bowl; set aside.
  3. 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.
  4. 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.
  5. Per serving: 1 1/2 cups

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