- 4
0/5
(0 Votes)
Ingredients
- 3 cups cooked chicken cut short strips (from 1 purchased roast chicken)
- 1 bag baby spinach leaves - (6 oz)
- 6 bacon slices cut 1/2" pieces
- 1/2 medium red onion sliced paper-thin
- 3 tablespoons balsamic vinegar
Preparation
Step 1
Place chicken and spinach in large bowl. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons drippings from skillet.
Add onion and vinegar to drippings in skillet; stir to heat through, scraping up browned bits, about 1 minute. Pour dressing over chicken and spinach. Add bacon; toss to coat (spinach will wilt slightly). Season salad with salt and pepper; serve.
This recipe yields 4 servings.
Serve With: Tomato soup with a dash of Tabasco and corn bread squares. Dessert: Brownies topped with coffee ice cream.
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