Spinach-Bacon Salad with Chicken

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  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 1/2 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 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.
  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.