Chicken and Bacon Salad with Mushroom and Spinach

Name: Chicken and Bacon Salad with Mushroom and Spinach
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 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; 1/4 cup balsamic vinegar (organic or coconut); 1 tablespoon honey; 1/2 teaspoon dijon mustard; Pinch sea salt and black pepper

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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.

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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.