SPINACH-BACON SALAD WITH CHICKEN
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 425 degrees F. Cook the bacon in a medium ovenproof nonstick skillet over medium-high heat, turning, until crisp, 8 minutes. Remove to a paper towel lined-plate with a slotted spoon, reserving 1 tablespoon drippings in the skillet. Let cool slightly, then chop.
- Meanwhile, soak the shallots in the vinegar in a small bowl. Puree the avocado, buttermilk, tarragon and 1/2 teaspoon salt in a blender; set aside.
- Season the chicken with salt and pepper. Heat the reserved bacon drippings in the skillet over medium-high heat. Add the chicken and cook until browned, about 2 1/2 minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through, 6 to 8 minutes. Transfer the chicken to a cutting board; chop.
- Combine the spinach, grapes and the shallots in vinegar in a large bowl. Add the avocado dressing and toss to coat; season with salt and pepper. Top each serving of salad with chicken, bacon and pepitas.
Nutrition Facts : Calories 440 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 105 milligrams, Sodium 660 milligrams, Carbohydrate 29 grams, Fiber 7 grams, Protein 40 grams
SPINACH SALAD WITH WARM BACON DRESSING
To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.
Provided by Alton Brown
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
- Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
- While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
- Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
- Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
SPINACH SALAD WITH WARM BACON DRESSING
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet.
- Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified.
- Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons.
BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 1 to 4 super salad suppers
Number Of Ingredients 28
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
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
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
SPINACH SALAD WITH BACON DRESSING
This tangy dressing, enriched with flavorful bacon drippings, is great over any hearty green but is especially tasty with sweet spinach. Add grilled chicken or salmon and call it a meal.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the bacon in a large skillet over medium heat, turning once, until very crisp, 7 to 9 minutes. Transfer the bacon to a paper towel-lined plate. Spoon up 1 tablespoon of the remaining drippings and add them to a small measuring cup along with the olive oil.
- Whisk together the vinegar, capers, mustard, egg and oil mixture in a large salad bowl. Stir in the chives and parsley. Add the spinach to the bowl and toss to coat. Finely chop the reserved bacon and sprinkle over the top of the salad. Season to taste.
CHICKEN SPINACH SALAD WITH WARM BACON DRESSING
Make and share this Chicken Spinach Salad With Warm Bacon Dressing recipe from Food.com.
Provided by JustaQT
Categories Pork
Time 3m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Place the bacon, dressing and water in small microwavable bowl; stir
- Microwave on high 30 seconds or until warm
- Toss spinach, chicken breast strips, onion, mushrooms, cashews and eggs with dressing mixture in large bowl
- Serve immediately
- Substitution:
- 1 T Parmesan Cheese & 2 T bacon grease in place of the catalina dressing
- Note:
- For an even faster version use precooked chicken and bacon
- Those such as Oscar Mayer Ready to Serve Bacon & Louis Rich Grilled Chicken Breast Strips
Nutrition Facts : Calories 840.9, Fat 67.5, SaturatedFat 17.1, Cholesterol 287.5, Sodium 1185.5, Carbohydrate 27.7, Fiber 4.6, Sugar 10.7, Protein 35.9
CHICKEN AND SPINACH SALAD WITH BACON DRESSING
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
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.
HEARTY SPINACH SALAD WITH HOT BACON DRESSING
This warm, hearty spinach and bacon salad offers comfort at any meal. The glossy dressing features a hint of celery seed for a special touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place spinach in a large salad bowl; set aside. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , In the drippings, saute onion until tender. Stir in the brown sugar, vinegar, salt, mustard, celery seed and pepper. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. , Remove from the heat; pour over spinach and toss to coat. Sprinkle with bacon. Serve immediately.
Nutrition Facts : Calories 97 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 215mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
CHICKEN-SPINACH SALAD WITH WARM BACON DRESSING
Know any folks who say they don't like spinach? Invite them to try this spinach salad made with chicken and warm bacon dressing. You might convert a few!
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Combine bacon, dressing and water in small microwaveable bowl. Microwave on HIGH 30 sec. or until heated through.
- Toss spinach with chicken, onions and mushrooms in medium bowl. Add dressing mixture; mix lightly.
- Serve warm.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1300 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 10 g, Protein 33 g
WARM CHICKEN SPINACH SALAD
A quick and healthy salad for a perfect lunch or light dinner. At 172 Calories a serving and 6 grams of fat this recipe is perfect for those who are watching what they eat and don't want to compromise flavor. This recipe is Better Homes and Gardens editor's top ten healthy heart recipe.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper strips. Cover and chill salad up to 2 hours.
- Cut chicken into bite-sized strips. Toss chicken with rosemary and lemon-pepper seasoning. In a wok or 10-inch skillet stir-fry chicken strips and garlic in hot oil over medium-high heat for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from skillet. Add to salad mixture.
- For dressing, add vinegar and water to skillet, stirring to scrape up any browned bits. Pour dressing over salad. Toss gently to mix. Transfer to individual salad plates. Garnish with fresh rosemary, if desired.
Nutrition Facts : Calories 181.6, Fat 6.1, SaturatedFat 1, Cholesterol 54.4, Sodium 150.1, Carbohydrate 10.7, Fiber 3.3, Sugar 5.3, Protein 20.9
SPINACH AND CHICKEN SALAD
This salad tastes great and packs a super nutritional punch! Try it with any dressing, but my favorite is a fat free roasted garlic vinaigrette.
Provided by JESSICAWILLIAMS
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.
Nutrition Facts : Calories 320 calories, Carbohydrate 16.5 g, Cholesterol 97.8 mg, Fat 11.9 g, Fiber 3.3 g, Protein 36 g, SaturatedFat 5.2 g, Sodium 727.3 mg, Sugar 6.7 g
CHICKEN SALAD WITH BACON, LETTUCE, AND TOMATO
This chicken salad has a creamy dressing and is best served over crisp lettuce leaves.
Provided by Angel
Categories Salad
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Stir chicken, bacon, tomato, and celery together in a bowl.
- Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
- Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 7.5 g, Cholesterol 71.4 mg, Fat 37.3 g, Fiber 4.2 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 395 mg, Sugar 1.9 g
SPINACH SALAD WITH ROASTED GARLIC AND BACON DRESSING
This recipe comes from Chef John Currence of the City Grocery Restaurant in Oxford, MS. The dressing for this salad has a wonderful flavor, but I found it too oily as written. I've left the recipe as he wrote it, but I now skip the 3 tablespoons of olive oil, and only add about 1/2 of the oil from the roasted garlic. The flavor is great.
Provided by lazyme
Categories Salad Dressings
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Combine 1/4 cup oil and garlic in small baking dish.
- Cover with foil; bake until garlic is very tender, about 35 minutes.
- Using slotted spoon, transfer garlic to work surface and finely chop.
- Transfer garlic to medium bowl. Reserve roasted garlic oil.
- Cook bacon in large skillet over medium heat until crisp, about 4 minutes.
- Using slotted spoon, transfer bacon to paper towels.
- Pour drippings into medium bowl.
- Add vinegar, shallot, mustard, honey, molasses and tarragon and whisk to blend.
- Add roasted garlic, garlic oil, bacon and remaining 3 tablespoons olive oil and whisk to blend well.
- Season dressing to taste with salt and pepper.
- Place spinach, sliced onion and blue cheese in large bowl.
- Toss with enough dressing to coat.
- Serve.
SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE
Great salad with chicken, avocado, and goat cheese.
Provided by Bethshan
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
- Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
- Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 17.9 g, Cholesterol 54.3 mg, Fat 31.8 g, Fiber 8.4 g, Protein 25.8 g, SaturatedFat 8.2 g, Sodium 354.8 mg, Sugar 2.3 g
SPINACH SALAD WITH WARM BACON DRESSING
My spinach salad with a comforting bacon dressing is a recipe I turn to again and again in winter. It's quick, elegant and so delicious. I can always count on compliments. -Sandy Davis, Prescott, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Discard all but 1 tablespoon drippings., Add vinegar, garlic, brown sugar, mustard and seasonings to drippings; heat through, stirring to blend. Transfer to a small bowl; gradually whisk in oil. Stir in half of the bacon., Place spinach, onion and eggs in a large bowl; toss with warm dressing. Sprinkle with remaining bacon; serve immediately.
Nutrition Facts : Calories 280 calories, Fat 25g fat (6g saturated fat), Cholesterol 196mg cholesterol, Sodium 373mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
CHICKEN, AVOCADO AND SPINACH SALAD
This makes a great lunch or dinner salad for four. Easy to throw together if you begin with leftover chicken.
Provided by Bev I Am
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 TBS olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper to taste.
- Cook in skillet, turning once, until juices run clear (about 12 minutes).
- Slice into thin strips and place in large bowl.
- In separate bowl, whisk together salt and pepper, garlic and vinegar.
- Slowly whisk in 1/3 cup olive oil.
- Stir in shallots, tomatoes, and basil.
- Spoon 1/4 cup of the dressing over chicken and toss to coat.
- Toss spinach with remaining dressing and divide among 4 serving plates; top evenly with chicken and avocado slices.
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