NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 slice Bacon

1 large Egg Egg

3 cup Baby spinach

0.5 cup Sliced mushrooms

2 tbsp Red onion

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0.5 tsp Honey

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with a pinch of sea salt and black pepper, then grill or pan-sear until the internal temperature reaches 165°F.

• 2

  Place the egg in a small pot of boiling water for 9 minutes, then immediately transfer to an ice bath before peeling and slicing into rounds.

• 3

  In a medium skillet over medium heat, cook the bacon until crispy, then remove to a paper towel to drain and crumble.

• 4

  Keep the rendered bacon fat in the skillet and whisk in the apple cider vinegar, Dijon mustard, honey, and olive oil over low heat.

• 5

  Combine the baby spinach, sliced mushrooms, and thinly sliced red onions in a large heat-proof serving bowl.

• 6

  Pour the warm vinaigrette directly over the spinach mixture and toss gently until the leaves are slightly wilted and coated.

• 7

  Slice the cooked chicken breast and arrange it on top of the salad along with the sliced egg and crispy bacon crumbles.