Chicken Bacon And Spinach Salad Food

CHICKEN, BACON AND SPINACH SALAD

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

CRISPY CHICKEN SPINACH SALAD

Steps:

• 1.Prepare Crispy Chicken Strips according to package directions. 2.While chicken is cooking combine spinach, bacon, onion, apple, cranberries, cashews and blue cheese in a serving bowl. 3.Slice prepared chicken and gently toss with greens and poppy seed dressing.

CHICKEN AND SPINACH WALDORF SALAD

Steps:

• Preheat the oven to 350 degrees. Arrange 3 racks evenly spaced in the oven.
• Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Set aside to cool, discard the skin and bones, and shred the chicken by hand into large, roughly 1 x 4-inch, pieces.
• Place the bacon on a baking rack on a second sheet pan and roast below the chicken on the second oven rack for 20 to 30 minutes, until browned. Remove to a plate lined with paper towels to cool. Cut in large dice. On a third sheet pan, combine the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing once, until lightly browned. Set aside to cool.
• In a medium bowl or 2-cup measuring cup, whisk together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and set aside.
• In a large serving bowl, combine the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and add it. Pour the dressing over the salad and toss gently. Put the eggs on top, toss lightly, and serve.

SPINACH-BACON SALAD WITH CHICKEN

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.

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

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 AND SPINACH SALAD WITH BACON DRESSING

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.

BACON SPINACH SALAD

Steps:

• In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Drain on paper towels. Refrigerate greens and onions in a salad bowl until serving. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Just before serving, pour dressing over greens; toss to coat. Serve with bacon.

CHICKEN, AVOCADO AND SPINACH SALAD

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.

SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE

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.

CHICKEN SAUSAGE AND SPINACH SALAD

Steps:

• Heat sausage as directed on package. Mix vinegar, sugar and pepper sauce until blended.
• Cook and stir bacon in large skillet on medium heat 2 min. or until heated through. Remove from skillet; set aside. Add peppers and onions to same skillet; cook and stir 2 to 3 min. or until crisp-tender. Remove from heat; stir in vinegar mixture.
• Slice sausage. Place spinach on 4 serving plates. Top with sliced sausage and vegetable mixture. Sprinkle with bacon.

FRIED CHICKEN AND SPINACH SALAD

Steps:

• Preheat oven to 450°F. Place chicken on baking sheet and cook until crisp and heated through, about 10 minutes.
• Meanwhile, combine spinach, cabbage and green onion in large bowl. Add enough dressing to season to taste; toss well. Divide salad between plates. Slice chicken fillets on diagonal. Divide chicken between plates, placing chicken atop salad. Drizzle chicken lightly with vinaigrette and serve.
• Combine first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Can be prepared 1 week ahead; refrigerate.) Makes about 1/2 cup.

CHICKEN-SPINACH SALAD WITH WARM BACON DRESSING

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.

SPINACH SALAD WITH SMOKED CHICKEN, APPLE, WALNUTS, BACON

Steps:

• Heat oven to 350. Toast walnuts about 8 minutes. Let cool.
• Cook bacon until crisp. Drain and crumble.
• Whisk vinegar with mustard, salt and pepper in a small glass or stainless bowl. Whisk in oil.
• In large bowl, combine 2 Tbsp of the dressing with chicken. Let sit for 5 minutes. Add walnuts, bacon, spinach, onion, apple and remaining dressing. Toss.

INCREDIBLE CHICKEN STRAWBERRY SPINACH SALAD

Steps:

• cut chicken up into small cubes and place in frying pan.
• Add 1/3 cup of the italian dressing and cook until chicken is no longer pink in separate frying pan (or in microwave) cook bacon.
• Cut into smaller pieces when done and set aside.
• Slice strawberries and set aside.
• slice hard boiled eggs and set aside.
• in large bowls divide the spinach leaves and top with the chicken, bacon, strawberries, egg, and almond slices.
• Drizzle the spinach salad dressing or other type of dressing over and enjoy!

CHICKEN SPINACH SALAD WITH WARM BACON DRESSING

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

SPINACH AND CHICKEN SALAD

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.