Becomingness logo

Warm Spinach Salad with Chicken, Bacon & Mushroom

Warm Spinach Salad with Chicken, Bacon & Mushroom. One of my favourite recipes from Against All Grain: Delectable Paleo Recipes by Danielle Walker.

In keeping with my promise in bringing you some more salads leading up to Christmas, today I am sharing with you one of my favourite recipes from Against All Grain: Delectable Paleo Recipes by Danielle Walker, this Warm Spinach Salad with Chicken, Bacon & Mushroom.

For my version of this amazing salad, I have adapted it slightly by adding my own viniagrette and also added a few extra ingredients to help caramalise the onions, as I believe adds to the overall flavour of the salad.

As you may know already, I do love a good chicken salad, check out my Warm Chicken Salad and Easy Chicken Salad for more easy to make chicken salad recipes.

Enjoy

Ness xo

Warm Spinach Salad with Chicken, Bacon & Mushroom. One of my favourite recipes from Against All Grain: Delectable Paleo Recipes by Danielle Walker.

Print
Warm Spinach Salad with Chicken, Bacon & Mushroom. One of my favourite recipes from Against All Grain: Delectable Paleo Recipes by Danielle Walker.

Warm Spinach Salad with Chicken, Bacon & Mushroom

  • Author: Vanessa Vickery
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Serves 4 1x
Print
Scale

Ingredients

  • 3 rashers bacon, sliced
  • 1 large white onion, sliced
  • Pinch of sea salt
  • 1 tablespoon coconut sugar
  • 1 tablespoon coconut vinegar ‘balsamic style
  • 150 grams mushrooms, sliced
  • 500 grams chicken breast, cubed
  • 4 cups baby spinach

Vinaigrette

  • 1/4 cup coconut vinegar ‘balsamic’ style
  • 1 tablespoon honey
  • 1/2 teaspoon dijon mustard
  • Pinch of sea salt and black pepper

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.

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆