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Warm Chicken and Spinach Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 17 min
  • 45 min
  • $$$
Gatheredtable
adapted from Against All Grain by Danielle Walker

Ingredients

  • 3 garlic cloves
  • 1/4 cup balsamic vinegar
  • 2 teaspoons honey
  • 2 teaspoons dijon mustard
  • 1/4 cup fresh basil, minced
  • 2 sprigs fresh thyme
  • 1/4 cup extra-virgin olive oil
  • 4 ounces portobello mushrooms, sliced
  • 1 onion, thinly sliced
  • 1 1/2 pound chicken breast, cubed
  • 4 slices of bacon
  • 1/2 teaspoon sea salt
  • 8 ounces baby spinach

Directions

Make vinaigrette: 1. Mince garlic and whisk with vinegar, honey, mustard, and herbs. 2. Slowly pour in olive oil, whisking until emulsified. Set aside or store. Prep salad: 1. Slice onions and mushrooms. 2. Cube chicken. Make: 1. Cook bacon until crisp. Set aside and drain half of fat from pan. 2. Add onion and salt to skillet and cook over medium-low heat for 15 minutes, stirring occasionally. 3. Increase heat and add chicken and mushrooms and cook for 8 minutes, until chicken is cooked through. 4. Roughly chop bacon, return it to pan to reheat. Remove skillet from heat. 5. Place spinach in a bowl, toss with desired amount of vinaigrette, then add with hot toppings.

Notes

Make it your own by using your favorite mushrooms!

Goes great with these recipes

Basil Flatbread
Microwave Paleo Bread
Gluten-free Irish Soda Bread
Even Better Potato Latkes
Gluten Free Homemade Bread (or Pizza Dough!)
Homemade Pan-seared Polenta
Gluten Free Rolls
Couscous with Pine Nuts
Whole Wheat Dinner Rolls
Dinner Rolls
Couscous
Baguette

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