Name: Spinach salad with warm bacon dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3.5 oz fresh baby spinach; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 large egg; 1/4 medium red onion, thinly sliced; 0.5 oz bacon, chopped; 2 tsp extra virgin olive oil; 1 tbsp apple cider vinegar; 1 tsp Dijon mustard; 3/4 tsp honey; 1/4 tsp salt; 1/2 tsp black pepper; 2 cups water; 4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 10 min

Place the egg in a small saucepan and cover with the water. Bring to a boil over high heat, then remove from the heat, cover, and let stand for 10 minutes. Transfer the egg to a bowl of cold water, peel, and slice.
While the egg sits, season the chicken pieces with half the salt and half the black pepper. Coat a 12-inch skillet with cooking spray and set over medium-high heat. Add the chicken and cook for 4 minutes, flip, and cook for 3 to 4 minutes more until the chicken is cooked through. Remove the chicken from the skillet and set aside. Done when opaque in the center, 165°F.
In the same skillet over medium heat, add the chopped bacon and cook for 5 to 6 minutes until crisp. Add the olive oil to the pan with the bacon fat, then whisk in the apple cider vinegar, Dijon mustard, honey, and the remaining salt and pepper. Whisk for 1 minute while scraping the bottom of the pan until the dressing is slightly emulsified. Remove from the heat.
Place the baby spinach in a large bowl and top with the sliced red onion, seared chicken, and sliced egg. Pour the warm dressing over the salad and toss gently to coat the leaves. Done when 145°F in the thickest part.

Nutrition

Ingredients

Instructions

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