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.
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
- 1/4 cup balsamic vinegar organic or coconut
- 1 tablespoon honey
- 1/2 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: 1gCalories: 280kcalCarbohydrates: 15gProtein: 31gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 91mgSodium: 298mgPotassium: 836mgFiber: 2gSugar: 11gVitamin A: 2858IUVitamin C: 13mgCalcium: 50mgIron: 2mg
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