Warm Spinach Salad with Chicken, Bacon, Apples & Blue Cheese
You can whip up this substantial savory salad in a flash thanks to a delicious bacon vinaigrette you make right in the pan! A mix of sautéed mushrooms, onion, chicken, and bacon give this dish a hearty edge.
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Ingredients
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2 tablespoons cider vinegar | |
1 teaspoon Dijon mustard | |
3/4 teaspoon salt | |
1/4 teaspoon pepper | |
5 oz package baby spinach | |
2 cups radicchio coarsely chopped | |
5 slices bacon cut crosswise into ¼ inch pieces | |
1 cup red onion thinly sliced (~ 1 large) | |
8 oz cremini mushrooms sliced (~3 ½ cups) | |
2 cups cooked chicken chopped | |
1 large Granny Smith apple thinly sliced (~ 1 ¼ cups) | |
3 tablespoons crumbled blue cheese |
Nutritional Information
317kcal
Calories
15g
Carbohydrates
25g
Protein
17g
Fat
5g
Saturated Fat
74mg
Cholesterol
796mg
Sodium
847mg
Potassium
3g
Fiber
7g
Sugar
3415IU
Vitamin A
16.6mg
Vitamin C
97mg
Calcium
2.4mg
Iron
Directions
1.
Mix vinegar, mustard, salt, & pepper in a small bowl. Toss spinach and radicchio in a large serving bowl. Set aside.
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2.
Place bacon in a large non-stick sauté pan over low heat, cook, stirring frequently, until crispy and browned or ~ 7-8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate. Increase heat to high, add onions and mushrooms and cook, stirring often, for 6-7 minutes or until beginning to brown. Stir in cider mixture and chicken and cook for 1 minute, to heat chicken through.
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3.
Toss warm onion, mushroom, chicken mixture with tossed greens to wilt lightly. Garnish with bacon, apple and blue cheese and serve warm.
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