Spinach-Bacon Salad with Chicken

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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)
Directions
  • 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.


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