Contents
This Chicken and Bacon Salad with Mushroom and Spinach is made with the most delicious caramelized onion and topped with a tasty honey mustard dressing. It will be ready to eat in less than 1 hour.
This chicken salad recipe is inspired from the Warm Spinach Salad recipe from Against All Grain: Delectable Paleo Recipes by Danielle Walker.
WHY YOU WILL LOVE THIS RECIPE
Gluten & dairy free - suitable for those with dietary restrictions.
Easy to make - this recipe takes less than 1 hour to make.
Caramelized onions - These are seriously tasty onions that are caramelized with coconut sugar and balsamic vinegar
INGREDIENTS YOU NEED
SALAD
- Bacon
- Onion
- Mushrooms
- Chicken breast
- Baby Spinach
- Sea salt
- Coconut sugar
- Balsamic vinegar - you can use either a good quality or organic balsamic vinegar or coconut vinegar.
DRESSING
This dressing is one of my favourite dressings to make. I use it in all type of salads like this Pumpkin, Beetroot & Avocado Salad and this Quinoa Salad with Avocado, Cherry Tomato & Roast Pumpkin.
- Balsamic vinegar - you can use either a good quality or organic balsamic vinegar or coconut vinegar.
- Honey
- Dijon mustard
- Sea salt and black pepper
STEP-BY-STEP INSTRUCTIONS
Step 1. Prep your ingredients. Slice your bacon, chicken, mushrooms and onion.
Step 2. Cook the bacon. Cook until slightly crispy and then set aside so you can cook the onion.
Step 3. Caramelize the onion. First cook your onion with a pinch of sea salt on low heat for around 15 minutes. Then add the coconut sugar and balsamic vinegar and cook for a few more minutes until caramelized.
Step 4. Add the chicken and mushrooms. Turn the heat up to medium and cook for 8-10 minutes until the chicken is cooked through. Then add the bacon back to the pan and cook for a couple more minutes.
Step 5 - Make the dressing. Add the dressing ingredients to a small bow and whisk well to combine.
Step 6 - Make up the chicken salad. Add the pan ingredients to a salad bowl with the spinach and then pour the dressing over the top and mix through.
RECIPE FAQS
I would store for 1-2 days maximum and make sure you keep the dressing separate from the main ingredients.
Quinoa Salad with Avocado, Cherry Tomato & Roast Pumpkin
Beetroot & Carrot Salad with Moroccan Dressing
Healthy Chicken, Quinoa and Vegetable Salad
Pumpkin, Beetroot & Avocado Salad
Lastly, if you make this salad then I would really love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Chicken and Bacon Salad with Mushroom and Spinach
Ingredients
Salad
- 3 rashers bacon sliced
- 1 onion large white, sliced
- Pinch of sea salt
- 1 tablespoon coconut sugar
- 1 tablespoon balsamic vinegar organic or coconut
- 4.8 oz mushrooms, sliced
- 1.1 lbs chicken breast cubed
- 4 cups baby spinach
Dressing
- ¼ cup balsamic vinegar organic or coconut
- 1 tablespoon honey
- ½ teaspoon dijon mustard
- Pinch sea salt and black pepper
Instructions
- Cook bacon. Add bacon to a large pan on medium and cook for 5 minutes until the bacon has started to crisp. Remove from the fry pan and set aside.
- Caramalize onion. Add the onion and sea salt and cook on low heat for 15 minutes until is starts to soften. Next add the coconut sugar and balsamic vinegar, mixing through the onions. Cook for a further 5-10 minutes until the onions are caramelised.
- Cook chicken and mushrooms. Next add the chicken and mushrooms to the pan and turn the heat back up to medium. Cook for 8-10 minutes until the chicken is cooked through. Once cooked through, add the bacon back to the fry pan and cook for a further 1-2 minutes.
- Make dressing. Add the dressing ingredients to a small bowl and whisk well to combine
- Make salad. Remove pan ingredients and add to a salad bowl with the spinach. Then pour the dressing over the salad and mix through.
Food_voyageur
Amazing recipe!!! A lovely and vibrant salad
Vanessa Vickery
Thanks so much 🙂