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Warm Spinach Salad with Bacon, Chicken and Blue Cheese - Weight Watchers


PointsPlus value of 5.

A warm entrée-size salad that’s packed with tasty ingredients. It boasts a delicious, homemade bacon-vinaigrette that’s made right in the pan.

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  • 2 Tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 3/4 tsp table salt
  • 1/4 tsp black pepper
  • 5 oz fresh spinach, baby variety
  • 2 cup(s) uncooked radicchio, coarsely chopped
  • 6 slice(s) uncooked reduced-fat bacon, cut crosswise into 1/4-inch pieces
  • 8 oz cremini mushroom(s), sliced (about 3 1/2 cups)
  • 1 large uncooked red onion(s), thinly sliced
  • 1 pound(s) cooked skinless, boneless chicken breast(s), chopped into bite-size pieces
  • 1 large Granny Smith apple(s), thinly sliced
  • 1/4 cup(s) blue cheese, crumbled


Servings 6


Step 1

In a small bowl, combine vinegar, mustard, salt and pepper; set aside.
Toss spinach and radicchio in a large serving bowl; set aside.

Heat a large nonstick skillet over low heat; add bacon and cook, stirring frequently, until crispy and browned, about 7 to 8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate; let drain.

Set same skillet over high heat; add mushrooms and onion and cook, stirring often, until onions begin to brown, about 6 to 7 minutes. Add vinegar mixture and chicken to skillet; cook, stirring, to heat chicken, about 1 minute. Spoon over spinach mixture and toss to wilt lightly; garnish with bacon, apple and blue cheese. Serve warm.

Yields about 1 1/2 cups per serving.

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