This warm salad combines tender pan-seared chicken with fresh spinach, juicy cherry tomatoes, and savory bacon bits. The vegetables are quickly sautéed to retain their crunch while the chicken develops a golden crust. A simple red wine vinegar dressing is heated in the skillet to create a glossy, flavorful sauce that lightly wilts the greens without cooking them completely. It offers a satisfying balance of textures and tastes, making it an excellent choice for a quick weeknight dinner or a substantial lunch. The dish comes together in under 40 minutes, perfect for busy evenings when you want something healthy yet comforting.
Warm Chicken & Spinach Salad *Jb
Description
This warm salad combines tender pan-seared chicken with fresh spinach, juicy cherry tomatoes, and savory bacon bits. The vegetables are quickly saut&# 195;©ed to retain their crunch while the chicken develops a golden crust. A simple red wine vinegar dressing is heated in the skillet to create a glossy, flavorful sauce that lightly wilts the greens without cooking them completely. It offers a satisfying balance of textures and tastes, making it an excellent choice for a quick weeknight dinner or a substantial lunch. The dish comes together in under 40 minutes, perfect for busy evenings when you want something healthy yet comforting.Ingredients
Directions
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Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 to 6 minutes.
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Drain bacon on paper towels, then crumble into pieces.
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Pour off all but 2 teaspoons of bacon drippings from the skillet.
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Add cherry tomatoes and sliced onions to the skillet and stir-fry for 2 to 3 minutes, until tomato skins just start to split and onions are crisp-tender.
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Transfer the tomato and onion mixture to a large serving bowl and add the fresh spinach.
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Add chicken breasts to the skillet and cook for 7 to 8 minutes, turning once, until golden brown and opaque at the center.
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Remove chicken to a cutting board and let rest briefly.
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Add the red-wine vinegar dressing and water to the hot skillet, bring to a simmer, and immediately remove from heat.
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Cut chicken crosswise into 3/4-inch wide slices and add to the bowl with the spinach and vegetables.
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Pour the hot dressing over the chicken and vegetables, then add the crumbled bacon.
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Toss gently to mix and coat all ingredients evenly. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 496.9kcal
- % Daily Value *
- Total Fat 32.8g51%
- Saturated Fat 10.5g53%
- Cholesterol 34.5mg12%
- Sodium 1492.5mg63%
- Total Carbohydrate 17.5g6%
- Dietary Fiber 7.5g30%
- Sugars 5.8g
- Protein 36.4g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the chicken is fully cooked (internal temperature of 165ðF) before slicing.
The heat from the dressing will slightly wilt the spinach; for a more vibrant green, you can toss the spinach separately and combine just before serving, though the warm version is traditional for this recipe.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently or serve cold.
You can substitute the bottled dressing with a homemade vinaigrette made from olive oil, red wine vinegar, Dijon mustard, and honey for a fresher flavor profile.
