Spinach-Bacon Salad With Chicken
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
51
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
White Wine Vinegar1
Avocado1 cup
Buttermilk1 tbsp
Tarragon (chopped fresh)1.5 cups
Seedless Red Grapes (halved)Directions:
1
Position a rack in the upper third of the oven; preheat to 425 degrees F
2
Cook the bacon in a medium ovenproof nonstick skillet over medium-high heat, turning, until crisp, 8 minutes
3
Remove to a paper towel lined-plate with a slotted spoon, reserving 1 tablespoon drippings in the skillet
4
Let cool slightly, then chop
5
Meanwhile, soak the shallots in the vinegar in a small bowl
6
Puree the avocado, buttermilk, tarragon and 1/2 teaspoon salt in a blender; set aside
7
Season the chicken with salt and pepper
8
Heat the reserved bacon drippings in the skillet over medium-high heat
9
Add the chicken and cook until browned, about 2 1/2 minutes per side
10
Transfer the skillet to the oven and bake until the chicken is cooked through, 6 to 8 minutes
11
Transfer the chicken to a cutting board; chop
12
Combine the spinach, grapes and the shallots in vinegar in a large bowl
13
Add the avocado dressing and toss to coat; season with salt and pepper
14
Top each serving of salad with chicken, bacon and pepitas