Chicken Spinach Salad With Warm Bacon Dressing Recipes

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SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Steps:

  • Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
  • Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
  • While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
  • Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
  • Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING



Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 1 to 4 super salad suppers

Number Of Ingredients 28

1 1/2 pounds chicken breast cutlets (sometimes marked "thin cut")
2 tablespoons balsamic vinegar, enough to just coat the breast slices
3 tablespoons extra-virgin olive oil, just eyeball it
Grill seasoning blend, or coarse salt and pepper
4 stems fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons
1 pound center cut bacon, chopped into 1-inch pieces
1 pound fresh spinach leaves, trimmed and cleaned
8 gourmet white stuffing mushrooms, thinly sliced
8 radishes, thinly sliced
4 scallions, thinly sliced on an angle
2/3 cup extra-virgin olive oil, eyeball the amount, plus 1 tablespoons
1 large shallot, minced
3 rounded spoonfuls Dijon mustard
3 tablespoons balsamic vinegar
1/2 pound boneless chicken breast cutlets
2 teaspoons balsamic vinegar, 2 splashes
1 tablespoon extra virgin olive oil, eyeball the amount
Grill seasoning, such as Montreal Seasoning by McCormick, or, coarse salt and black pepper
1 sprig fresh rosemary, leaves stripped from stem and finely chopped
4 slices center cut bacon
1/4 pound fresh spinach, trimmed and cleaned
2 gourmet white stuffing mushrooms, thinly sliced
2 red radishes, thinly sliced
1 scallion, thinly sliced on an angle
1/2 shallot, chopped
1 /4 cup extra-virgin olive oil, just eyeball it
1 rounded spoonful Dijon mustard
1 tablespoon balsamic vinegar

Steps:

  • Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
  • Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
  • Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
  • In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
  • Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.

SPINACH-BACON SALAD WITH CHICKEN



Spinach-Bacon Salad with Chicken image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 slices bacon
2 shallots, thinly sliced
2 tablespoons white wine vinegar
1 avocado
1 cup buttermilk
1 tablespoon chopped fresh tarragon
Kosher salt
2 large skinless, boneless chicken breasts (about 10 ounces each)
Freshly ground pepper
10 ounces baby spinach (about 7 cups)
1 1/2 cups seedless red grapes, halved
1/4 cup salted roasted pepitas (hulled pumpkin seeds)

Steps:

  • Position a rack in the upper third of the oven; preheat to 425 degrees F. Cook the bacon in a medium ovenproof nonstick skillet over medium-high heat, turning, until crisp, 8 minutes. Remove to a paper towel lined-plate with a slotted spoon, reserving 1 tablespoon drippings in the skillet. Let cool slightly, then chop.
  • Meanwhile, soak the shallots in the vinegar in a small bowl. Puree the avocado, buttermilk, tarragon and 1/2 teaspoon salt in a blender; set aside.
  • Season the chicken with salt and pepper. Heat the reserved bacon drippings in the skillet over medium-high heat. Add the chicken and cook until browned, about 2 1/2 minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through, 6 to 8 minutes. Transfer the chicken to a cutting board; chop.
  • Combine the spinach, grapes and the shallots in vinegar in a large bowl. Add the avocado dressing and toss to coat; season with salt and pepper. Top each serving of salad with chicken, bacon and pepitas.

Nutrition Facts : Calories 440 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 105 milligrams, Sodium 660 milligrams, Carbohydrate 29 grams, Fiber 7 grams, Protein 40 grams

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

My spinach salad with a comforting bacon dressing is a recipe I turn to again and again in winter. It's quick, elegant and so delicious. I can always count on compliments. -Sandy Davis, Prescott, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

3 bacon strips, chopped
2 tablespoons red wine vinegar
1 small garlic clove, minced
1/2 teaspoon packed brown sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
Dash ground nutmeg
Dash crushed red pepper flakes
1/4 cup olive oil
6 ounces fresh baby spinach (about 8 cups)
1/3 cup thinly sliced red onion
4 hard-boiled large eggs, chopped

Steps:

  • In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Discard all but 1 tablespoon drippings., Add vinegar, garlic, brown sugar, mustard and seasonings to drippings; heat through, stirring to blend. Transfer to a small bowl; gradually whisk in oil. Stir in half of the bacon., Place spinach, onion and eggs in a large bowl; toss with warm dressing. Sprinkle with remaining bacon; serve immediately.

Nutrition Facts : Calories 280 calories, Fat 25g fat (6g saturated fat), Cholesterol 196mg cholesterol, Sodium 373mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

CHICKEN-SPINACH SALAD WITH WARM BACON DRESSING



Chicken-Spinach Salad with Warm Bacon Dressing image

Know any folks who say they don't like spinach? Invite them to try this spinach salad made with chicken and warm bacon dressing. You might convert a few!

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 1 serving.

Number Of Ingredients 7

3 slices OSCAR MAYER Fully Cooked Bacon, cut into bite-size pieces
2 Tbsp. KRAFT Classic CATALINA Dressing
1 Tbsp. water
1 cup loosely packed torn fresh spinach
3 oz. OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 green onion, thinly sliced
2 fresh mushrooms, sliced

Steps:

  • Combine bacon, dressing and water in small microwaveable bowl. Microwave on HIGH 30 sec. or until heated through.
  • Toss spinach with chicken, onions and mushrooms in medium bowl. Add dressing mixture; mix lightly.
  • Serve warm.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1300 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 10 g, Protein 33 g

CHICKEN, BACON AND SPINACH SALAD



Chicken, Bacon and Spinach Salad image

My husband think's he has died and gone to heaven with all the tasty morsels I have been serving up during this contest. I think this salad is a perfect combination of sweet and savoury with an appealing crunch! Quick easy and impressive.

Provided by MarieRynr

Categories     Asian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

2 chicken breasts
1 tablespoon sesame oil
3 slices bacon
300 g Baby Spinach, washed (pat dry)
1 cup bean sprouts
1/2 red pepper, thinly sliced
1/2 cup roasted unsalted cashews
1 small red onion, sliced
1/4 cup raisins
1 cup crisp fried Chinese noodles
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon finely grated lemon, zest of
1 tablespoon honey
1 clove garlic, crushed
1 tablespoon sesame oil

Steps:

  • Brush the chicken breasts with a little oil and cook in a hot pan for 5 minutes on each side, until the chicken is cooked through, without overcooking
  • Remove the chicken and set aside
  • Cook the bacon until crisp in the same pan
  • slice the chicken into thin strips and roughly chop the bacon
  • Toss together the chicken, bacon, spinach, sprouts, red pepper, raisins, cashews, red onion and noodles
  • Whisk the dressing ingredients in a small saucepan and warm gently to dissolve honey
  • Drizzle the dressing over the salad and serve

CHICKEN AND SPINACH SALAD WITH BACON DRESSING



Chicken and Spinach Salad with Bacon Dressing image

Categories     Salad     Chicken     Leafy Green     Onion     Low Carb     Quick & Easy     Lunch     Bacon     Spinach     Fall     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

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

Steps:

  • 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.

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING



Spinach Salad with Warm Bacon-Mustard Dressing image

A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.

Provided by brightlightz

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 14

1 (10 ounce) bag baby spinach leaves
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
10 ounces Swiss cheese, shredded
½ cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
⅓ cup white wine vinegar
⅓ cup Dijon mustard
⅓ cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste

Steps:

  • Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
  • Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
  • Pour hot dressing over spinach and toss to coat.

Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g

WARM CHICKEN SPINACH SALAD



Warm Chicken Spinach Salad image

A quick and healthy salad for a perfect lunch or light dinner. At 172 Calories a serving and 6 grams of fat this recipe is perfect for those who are watching what they eat and don't want to compromise flavor. This recipe is Better Homes and Gardens editor's top ten healthy heart recipe.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

6 cups torn spinach
2 cups torn leaf lettuce
1 medium red onion, thinly sliced
2 red peppers or 2 green sweet peppers, cut into bite-sized strips
12 ounces boneless skinless chicken breasts
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon lemon-pepper seasoning
1 garlic clove, minced
1 tablespoon cooking oil
2 tablespoons balsamic vinegar
2 tablespoons water
fresh rosemary sprig (optional)

Steps:

  • In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper strips. Cover and chill salad up to 2 hours.
  • Cut chicken into bite-sized strips. Toss chicken with rosemary and lemon-pepper seasoning. In a wok or 10-inch skillet stir-fry chicken strips and garlic in hot oil over medium-high heat for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from skillet. Add to salad mixture.
  • For dressing, add vinegar and water to skillet, stirring to scrape up any browned bits. Pour dressing over salad. Toss gently to mix. Transfer to individual salad plates. Garnish with fresh rosemary, if desired.

Nutrition Facts : Calories 181.6, Fat 6.1, SaturatedFat 1, Cholesterol 54.4, Sodium 150.1, Carbohydrate 10.7, Fiber 3.3, Sugar 5.3, Protein 20.9

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