Warm Spinach Salad with Chicken & Onions
Source of Recipe
lhj.com
Recipe Introduction
Enjoy a warm vinaigrette over spinach, onions, and tomatoes tossed with chicken and bacon.
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 tsps salt, divided
- water
- 2 T white wine vinegar
- 1 T Dijon mustard
- 1 1/2 tsps chopped fresh thyme
- 1/4 tsp freshly ground pepper
- 2 bags (5 oz each) baby spinach (washed and trimmed)
- 1 pint cherry tomatoes
Instructions
- 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.
- 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.
- In a small microwave proof bowl, combine remaining olive oil, remaining salt, vinegar, mustard, thyme, and pepper. Heat in microwave on HIGH 1 minute. In 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
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