You see artistic photos of colorful salads on social media all the time… and they don’t turn out to be half as good as they look. THIS is not one of those salads. This Spinach-Bacon Salad with Chicken is every bit as delicious as it is beautiful. This dressing is the healthful version (only 440 calories for this salad!) of an avocado ranch dressing, made up of avocado, shallots, tarragon, white wine vinegar and buttermilk. The balance of sweet and savory (as well as wonderful texture) is perfection here, thanks to some pepitas, grapes, shallots and bacon. Speaking of perfection… have you ever tried grilled bread? Something fantastic happens to certain foods as they almost burn. There is a scientific explanation for this reaction, which we’re not going to pretend to understand, but it has something to do with how the sugars and amino acids on the foods’ surface react to high heat. All we know is that the result is spectacular, and bread is no exception. Give it a try with this salad and prepare to fall in love.
Tips (unsponsored): We love the peasant bread we find at Costco for grilling. Tarragon isn’t the most common herb but it is well worth the search – we find ours at Sprouts. Call ahead to your local grocery stores to see who’s got it in stock. If you don’t eat many pepitas (pumpkin seeds) at your house, just grab the amount you need for this recipe in the bulk section at Sprouts.
Have your kids help you top each salad with chicken, bacon and pepitas. As you prepare and enjoy this salad with those you love, teach them a few things about some of the ingredients:
- Spinach is high in vitamin K, which helps your bones stay healthy.
- Pumpkin seeds (or pepitas) have lots of the healthy fatty acids that helps to lower the bad cholesterol in your blood and raise the good.
- Avocados provide your body with B vitamins, which helps it to fight off infections.
- Shallots have anti-viral qualities, which help keep you from getting sick.
This salad has nothing whatsoever to do with Costa Rica, but we don’t make much Costa Rican food round these parts so let’s learn a few things about it and it’s people:
- Children go to college at age 15. Education is very important in Costa Rica.
- Costa Ricans LOVE water sports.
- Casadao, made up of rice, cabbage, beans, meat and plantains, is a favorite dish.
To grill the bread, simply place thick slices of peasant bread on a grill over medium-high heat and cook for about 3-4 minutes per side, depending on how dark you like it.
From: Spinach-Bacon Salad with Chicken
- 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)
- 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 ½ 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 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.
- 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.
