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    Home » Recipes » Salad

    Chicken and Bacon Salad with Mushroom and Spinach

    Published: Dec 22, 2014 · Modified: May 11, 2022 by Vanessa Vickery · 2 Comments

    488 shares
    • Share Me362

    Contents

    • 1 WHY YOU WILL LOVE THIS RECIPE
    • 2 INGREDIENTS YOU NEED
    • 3 STEP-BY-STEP INSTRUCTIONS
    • 4 RECIPE FAQS
    • 5 RELATED RECIPES
    • 6 Chicken and Bacon Salad with Mushroom and Spinach
    Jump to Recipe

    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.

    The Chicken and Bacon salad in a bowl ready to enjoy.

    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

    What is the best way to store?

    I would store for 1-2 days maximum and make sure you keep the dressing separate from the main ingredients.

    The salad ready to eat.

    RELATED RECIPES

    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

    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.
    5 from 2 votes
    Print Pin Rate
    Category: Salad
    Cuisine: Western
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 280kcal
    Author: Vanessa Vickery

    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.

    Nutrition

    Serving: 1g | Calories: 280kcal | Carbohydrates: 15g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 298mg | Potassium: 836mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2858IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 2mg

    More Healthy Soup & Salad Recipes

    • 11 Delicious and Healthy Super Salads
    • Roasted Pumpkin and Beetroot Salad
    • Avocado Walnut Cranberry Apple Salad
    • Healthy Breakfast Salads You Will Love
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      Recipe Rating




    1. Food_voyageur

      July 01, 2020 at 3:37 pm

      Amazing recipe!!! A lovely and vibrant salad

      Reply
      • Vanessa Vickery

        July 06, 2020 at 7:08 am

        Thanks so much 🙂

        Reply

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    Hi, I'm Ness. I love to create easy-to-make, healthy wholefood recipes. I have an Advanced Diploma of Nutritional Medicine and a passion for adapting classic recipes into gluten free and dairy free versions.

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