Best 3 Chicken Bacon And Spinach Salad Recipes

Indulge in a delightful culinary experience with our tantalizing Chicken Bacon and Spinach Salad recipe. This vibrant and flavorful dish is a symphony of textures and tastes, featuring tender chicken, crispy bacon, fresh spinach, juicy tomatoes, and a tangy dressing that ties it all together.

This salad is not only a feast for the senses but also a nutritional powerhouse. The lean protein from the chicken and bacon provides essential amino acids, while the spinach and tomatoes are loaded with vitamins, minerals, and antioxidants. The dressing, made with tangy balsamic vinegar, smooth Dijon mustard, and a touch of honey, adds a burst of flavor without overpowering the natural goodness of the ingredients.

In this article, we'll guide you through the step-by-step process of preparing this delectable salad, ensuring a perfect balance of flavors and textures. We'll also provide additional recipe variations to suit different dietary preferences and taste buds. Whether you're a seasoned cook or just starting, this recipe is sure to impress your family and friends. So, let's dive into the culinary adventure and create a memorable meal together!

Here are our top 3 tried and tested recipes!

BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING

Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 1 to 4 super salad suppers

Number Of Ingredients 28

Ingredients

1 1/2 pounds chicken breast cutlets (sometimes marked "thin cut")
2 tablespoons balsamic vinegar, enough to just coat the breast slices
3 tablespoons extra-virgin olive oil, just eyeball it
Grill seasoning blend, or coarse salt and pepper
4 stems fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons
1 pound center cut bacon, chopped into 1-inch pieces
1 pound fresh spinach leaves, trimmed and cleaned
8 gourmet white stuffing mushrooms, thinly sliced
8 radishes, thinly sliced
4 scallions, thinly sliced on an angle
2/3 cup extra-virgin olive oil, eyeball the amount, plus 1 tablespoons
1 large shallot, minced
3 rounded spoonfuls Dijon mustard
3 tablespoons balsamic vinegar
1/2 pound boneless chicken breast cutlets
2 teaspoons balsamic vinegar, 2 splashes
1 tablespoon extra virgin olive oil, eyeball the amount
Grill seasoning, such as Montreal Seasoning by McCormick, or, coarse salt and black pepper
1 sprig fresh rosemary, leaves stripped from stem and finely chopped
4 slices center cut bacon
1/4 pound fresh spinach, trimmed and cleaned
2 gourmet white stuffing mushrooms, thinly sliced
2 red radishes, thinly sliced
1 scallion, thinly sliced on an angle
1/2 shallot, chopped
1 /4 cup extra-virgin olive oil, just eyeball it
1 rounded spoonful Dijon mustard
1 tablespoon balsamic vinegar

Steps:

Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.

CHICKEN, BACON AND SPINACH SALAD

Chicken, Bacon and Spinach Salad image

My husband think's he has died and gone to heaven with all the tasty morsels I have been serving up during this contest. I think this salad is a perfect combination of sweet and savoury with an appealing crunch! Quick easy and impressive.

Provided by MarieRynr

Categories Asian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 chicken breasts
1 tablespoon sesame oil
3 slices bacon
300 g Baby Spinach, washed (pat dry)
1 cup bean sprouts
1/2 red pepper, thinly sliced
1/2 cup roasted unsalted cashews
1 small red onion, sliced
1/4 cup raisins
1 cup crisp fried Chinese noodles
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon finely grated lemon, zest of
1 tablespoon honey
1 clove garlic, crushed
1 tablespoon sesame oil

Steps:

Brush the chicken breasts with a little oil and cook in a hot pan for 5 minutes on each side, until the chicken is cooked through, without overcooking
Remove the chicken and set aside
Cook the bacon until crisp in the same pan
slice the chicken into thin strips and roughly chop the bacon
Toss together the chicken, bacon, spinach, sprouts, red pepper, raisins, cashews, red onion and noodles
Whisk the dressing ingredients in a small saucepan and warm gently to dissolve honey
Drizzle the dressing over the salad and serve

CHICKEN AND SPINACH SALAD WITH BACON DRESSING

Chicken and Spinach Salad with Bacon Dressing image

Categories Salad Chicken Leafy Green Onion Low Carb Quick & Easy Lunch Bacon Spinach Fall Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

3 cups cooked chicken, cut into short strips (from 1 purchased roast chicken)
1 6-ounce bag baby spinach leaves
6 bacon slices, cut into 1/2-inch pieces
1/2 medium-size red onion, sliced paper-thin
3 tablespoons balsamic vinegar

Steps:

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.

Tips:

For the best flavor, use fresh, crispy spinach for the salad.
Feel free to substitute the chicken breasts for grilled or roasted chicken thighs.
If you don't have bacon on hand, you can substitute cooked ham or turkey bacon.
To save time, use a pre-made Caesar dressing.
If you're looking for a healthier option, you can substitute the croutons for a healthier alternative, such as roasted chickpeas or quinoa.

Conclusion:

The chicken bacon and spinach salad is a delicious and healthy meal option that is perfect for lunch or dinner. The combination of flavors and textures in this salad is sure to please everyone. Plus, it's packed with protein, fiber, and vitamins. So next time you're looking for a healthy and satisfying meal, give this chicken bacon and spinach salad a try!