This right here’s the best spinach salad I’ve ever eaten in my entire life. I just demolished this photo shoot and wish I had some more! Keep in mind this rave review is coming from a gal who doesn’t even LIKE raw spinach all that much – I’m not crazy about how it feels on my teeth, if you want the truth – but this salad’s so flippin’ good, my pearly whites didn’t even get weirded out!
Although bacon dressing is the classic spinach salad go-with, I’ve always thought it sounded a little well…grody. So bacon dripping vinaigrette has never been high on my list of must-make dressings. But I’m here to tell you that it is dee-licious! I’m a total bacon dressing convert! And bacon is on sale, so what more could you possibly ask for?!
Don’t tell your cardiologist. He cares not for sale bacon.
And full disclosure: my punks wouldn’t touch this with a ten foot pole.
I ended up modifying the original recipe quite a bit; the main change I made was to cook the chicken myself (the original recipe calls for a rotisserie chicken). I bought a package of the sale chicken breasts and used them instead. I also added crumbles of a delicious gorgonzola, a handful of toasted pecans, and extra slivers of red onion.
I think it’s a WOW….I hope you like it too!
CHICKEN & SPINACH SALAD WITH BACON DRESSING
Source: adapted from epicurious.com
3 c. cooked chicken, cut into short strips (from 1 purchased roast chicken) *see note for alternate plan*
1 – 6oz. bag baby spinach leaves
6 slices bacon, cut into ½ inch pieces (Sendik’s Bacon is on sale)
½ medium-sized red onion, sliced paper thin
3 T. balsamic vinegar (I used a sherry vinegar and it was great)
Crumbled gorgonzola (I used the BelGioioso Cheese of the Month, YUM!)
Toasted, chopped pecans
Additional slivered red onion
Place chicken and spinach in a large bowl. Cook bacon in a large skillet over medium-high heat until browned and 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 any browned bits, about 1 minute. Pour dressing over chicken and spinach. Add bacon, crumbled gorgonzola, and toasted pecans (spinach will wilt slightly). Season salad with salt and pepper; divide salad between two plates. Garnish with additional slivered red onion.
Pass out from sheer bliss.
** NOTE ** Sendik’s boneless, skinless breasts are on sale this week. I pounded out three breasts, drizzled them with a bit of olive oil, a sprinkle of herbs d’Provence, and some kosher salt and pepper. Then I threw them on the grill for about four minutes a side, allowed them to rest under foil for 10 minutes or so, then sliced them thinly across the grain. They were perfect!
Posted by Leah DamronLeah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."
Connect with Sendik's