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Warm Spinach Salad W/Chicken & Onions




Source of Recipe


Ladie's Home Journal 6/2003






Recipe Introduction


You can easily substitute 3 cups of chopped leftover or deli rotisserie chicken for chicken breast.





List of Ingredients



• 1/2 cup olive oil, divided
  
• 3 medium sweet onions (about 1 1/2 lbs), thinly sliced
  
• 6 oz sliced bacon (about 8 slices)
  
• 2 lbs boneless, skinless chicken breast halves
  
• 1 1/2 tsp salt, divided
  
• water
  
• 2 T white wine vinegar
  
• 1 T Dijon mustard
  
• 1 1/2 tsp chopped fresh thyme
  
• 1/4 tsp freshly ground pepper
  
• 2 bags (5 oz each) baby spinach, washed and trimmed
  
• 1 pint cherry tomatoes
  






Instructions



1. Heat 1 T of the olive oil in a 12" skillet over medium heat. Add onions and cook, stirring often until golden brown and caramelized, about 15 to 25 minutes. Transfer onions to a small bowl, cover and keep warm. Add bacon to skillet and cook over medium-high heat until crisp, 5 minutes. Transfer with a slotted spoon to a paper towel and drain. Crumble bacon and set aside. Discard bacon fat from skillet.
   
2. Meanwhile, in a large saucepan place chicken, 1 tsp salt and enough water to cover by 1". Bring to a boil. Reduce heat to low and simmer until chicken is just cooked through, 5 to 7 minutes. Drain. When cool enough to handle, cut chicken into slices and set aside.
   
3. In a small microwaveproof bowl, combine remaining olive oil, remaining salt, vinegar, mustard, thyme and pepper. Heat in microwave on High 1 minute. In a large bowl, pour hot vinaigrette over spinach, onions and tomatoes and toss well to coat. Transfer mixture to a serving platter and arrange chicken and bacon over top. Serve immediately.
   






Final Comments


Makes 4 to 6 servings.