Grilled Chicken and Spinach Salad with Bleu Cheese and Warm Bacon Vinaigrette
This dinner starred an unbeatable combination: bleu cheese, bacon, toasted pecans and fresh baby spinach. Wow!
Measurements are approximate.
2 T apple cider vinegar
2 T olive oil
salt and freshly ground black pepper to taste
1 lb boneless skinless chicken breast, cut into large strips
6 oz fresh baby spinach
1/2 cup bleu cheese
1/2 cup chopped pecans, toasted
1/2 cup dried cranberries
red onion, thinly sliced
Warm Bacon Vinaigrette
6 oz center cut smoked bacon, chopped and divided
1/4 cup extra virgin olive oil
1/4 cup cider vinegar
1/4 cup sugar, or to taste
1/2 ground dry mustard
salt and freshly ground black pepper to taste
In a small bowl, whisk together vinegar, oil and salt and pepper. Add to a ziploc bag along with chicken. Refrigerate for 2 hours. Discard marinade. Grill or broil chicken til cooked through.
Meanwhile, in large bowl, toss together spinach, cheese, pecans, cranberries and red onion. Set aside.
Start dressing: Fry bacon in a large frying pan or skillet til browned and crispy. Using a slotted spoon, transfer bacon to paper towel to drain. Pour off grease in pan. Add 1/4 of cooked bacon to spinach mixture. Whisk remaining dressing ingredients into bacon frying pan and bring to a simmer. Remove from heat and stir in drained bacon. Taste and adjust as desired.
Pile plates with spinach salad alongside grilled chicken. Drizzle everything with warm vinaigrette.
Measurements are approximate.
2 T apple cider vinegar
2 T olive oil
salt and freshly ground black pepper to taste
1 lb boneless skinless chicken breast, cut into large strips
6 oz fresh baby spinach
1/2 cup bleu cheese
1/2 cup chopped pecans, toasted
1/2 cup dried cranberries
red onion, thinly sliced
Warm Bacon Vinaigrette
6 oz center cut smoked bacon, chopped and divided
1/4 cup extra virgin olive oil
1/4 cup cider vinegar
1/4 cup sugar, or to taste
1/2 ground dry mustard
salt and freshly ground black pepper to taste
In a small bowl, whisk together vinegar, oil and salt and pepper. Add to a ziploc bag along with chicken. Refrigerate for 2 hours. Discard marinade. Grill or broil chicken til cooked through.
Meanwhile, in large bowl, toss together spinach, cheese, pecans, cranberries and red onion. Set aside.
Start dressing: Fry bacon in a large frying pan or skillet til browned and crispy. Using a slotted spoon, transfer bacon to paper towel to drain. Pour off grease in pan. Add 1/4 of cooked bacon to spinach mixture. Whisk remaining dressing ingredients into bacon frying pan and bring to a simmer. Remove from heat and stir in drained bacon. Taste and adjust as desired.
Pile plates with spinach salad alongside grilled chicken. Drizzle everything with warm vinaigrette.
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