Chicken and Spinach Salad with Bacon Dressing
Ingredients
- 3 cups cooked chicken, cut into short strips (from 1 purchased roast chicken)
- 1 bag of raw baby spinach leaves (6 oz.)
- 6 bacon slices, cut into ½ inch pieces
- ½ medium sized red onion, thinly sliced
- 3 tablespoons balsamic vinegar
Directions
- Place chicken and spinach in a large salad bowl.
- Cook bacon in large skillet over medium high heat until crispy.
- Using slotted spoon, transfer bacon to paper towels.
- Pour off all but 3 tablespoons drippings from skillet.
- Add onion and vinegar to remaining 3 tablespoons of drippings in skillet.
- Stir to heat through, scraping up browned bits (1 min).
- Pour dressing over chicken and spinach.
- Add bacon and toss to coat.
- Season salad with salt and pepper to taste.
- Serve and enjoy.
