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Epicurious

Chicken and Spinach Salad with Bacon Dressing

4.2

(42)

Bacon drippings add extra flavor to the dressing. Crumble some Gorgonzola cheese over the finished salad for even more punch. Serve with: Tomato soup with a dash of Tabasco and corn bread squares. Dessert: Brownies topped with coffee ice cream.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

3 cups cooked chicken, cut into short strips (from 1 purchased roast chicken)
1 6-ounce bag baby spinach leaves
6 bacon slices, cut into 1/2-inch pieces
1/2 medium-size red onion, sliced paper-thin
3 tablespoons balsamic vinegar

Preparation

  1. Place chicken and spinach in large bowl. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons drippings from skillet. Add onion and vinegar to drippings in skillet; stir to heat through, scraping up browned bits, about 1 minute. Pour dressing over chicken and spinach. Add bacon; toss to coat (spinach will wilt slightly). Season salad with salt and pepper; serve.

TagsSaladSouthwesternAmericanChickenPoultrySpinachLeafy GreensVegetableRed OnionOnionRoot VegetableMainStarterDinnerLunchNut FreeGluten FreeDairy FreeEasy5 Ingredients or Fewer30 Minutes or LessBon Appétit
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