Spinach-Bacon Salad with Chicken (and Grilled Bread)
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $19
Serves: 4 servings
Ingredients
  • 4 slices bacon (prefereably applewood smoked, a TAC suggestion)
  • 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)
  • 1½ cups seedless red grapes, halved
  • ¼ cup salted roasted pepitas (hulled pumpkin seeds)
Instructions
  1. 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.
  2. Meanwhile, soak the shallots in the vinegar in a small bowl. Puree the avocado, buttermilk, tarragon and ½ teaspoon salt in a blender; set aside.
  3. 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 2½ 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.
  4. 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 Information
Calories: 440 Fat: 19 g Saturated fat: 5 g Carbohydrates: 29 g Sodium: 660 mg Fiber: 7 g Protein: 40 g Cholesterol: 105 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/spinach-bacon-salad-with-chicken-and-grilled-bread/