Warm Spinach Salad with Chicken, Bacon & Mushroom

Instructions

1. Add bacon to a large fry pan on medium and cook for 5 minutes until the bacon has started to crisp. Remove from the fry pan and set aside.
2. Add the onion and sea salt and cook on low hear for 15-20 minutes until is starts to soften. Next add the coconut sugar and coconut vinegar, mixing through the onions. Cook for a further 5-10 minutes until the onions are caramilised.
3. Next add the chicken and mushrooms 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. Remove from the fry pan and add to a salad bowl with the spinach.
4. Add the dressing ingredients to a small bowl and whisk well to combine. Then pour over the salad and mix through.