WARM SALAD WITH WARM BACON VINAIGRETTE

By LindaW1955

Ingredients

• 1 heart of romaine, torn into bite-sized bits
• 3 cups packed baby spinach
• 4 bacon slices, cooked and chopped
• 1 TBS vegetable oil
• 1/2 lb chicken tenders or chicken breast
• 2 TBS red wine vinegar
• 1 1/2 TBS cider vinegar
• 1 tsp grainy mustard
• 2 hard boiled eggs, halved
• 1 small tomato, cut into wedges
• 1/2 avocado
• 1/2 cup crumbled blue cheese

Preparation

Step 1

1. Toss together romaine and spinach in large bowl
2. Use reserved 2 TBS bacon grease, add 1 TBS vegetable oil. Pat chicken dry and season with 1/4 tsp each of salt and pepper. Increase heat to medium-high and cook chicken, turning once, until golden brown and just cooked through, 5-6 minutes. Transfer
chicken to plate
3. Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.
4. Toss salad greens w/ bacon vinaigrette. Season with salt and pepper. Top salad w/ chicken, eggs, tomato, sliced avocado, blue cheese and bacon.