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Grilled Chicken and Spinach Salad with Hot Bacon Vinaigrette

Recipe Categories: All Recipes | Poultry Entrees | Salads | Chicken

6 hrs
Marinade Time

Prep time: 20 min

Cook time: 10 min

Serves: 4 to 6

Nutrition Info

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Grilled Chicken and Spinach Salad with Hot Bacon Vinaigrette

This unique recipe uses Omaha Steaks Boneless Chicken Breasts to create a new twist on fresh flavor. The tangy bacon vinaigrette is sure to please those taste buds looking for summery flavor. With crisp veggies, pine nuts, and feta cheese adding a gourmet touch, this salad will be a dish to rave about at summer cookouts.

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Boneless Chicken Breasts

(1003)

4 breasts | 1 lb. pkg.

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Ingredients

1 lb. baby spinach, cleaned and dried
1 cup red seedless grapes cut in half
1 cup feta cheese crumbled
1 cup pine nuts toasted
2 each roma tomato cut into small wedges
4 each boneless chicken breast
2 cups Hot Bacon Vinaigrette (recipe below)

Hot Bacon Vinaigrette:

* Makes 2 cups

4 oz. bacon (cut into 1/2 inch pieces)
1/4 cup green onions chopped finely
1/2 cup red onions chopped 1/4"
1/2 Tbsp. chopped garlic
2 Tbsp. flour
1/2 cup sugar
1/2 tsp. black pepper
1/4 cup balsamic vinegar
1/4 cup rice vinegar
3/4 cup chicken broth
2 tsp. sea salt

Preparation

Start by making the Hot Bacon Vinaigrette. This recipe can also be made several days ahead of time and then reheated when you are ready for a salad.
Marinade the chicken breasts in one cup of the dressing for 4-6 hours.
In a salad bowl place 4 oz. of cleaned baby spinach leaves. Sprinkle the spinach with Red Seedless Grapes that have been cut in half, Feta Cheese, Toasted Pine nuts, and Roma tomato wedges.
Grill the chicken breast and, while it is still hot, slice it in thin strips and place it on the salad.
Next ladle about 1/4 cup of the Hot Bacon Vinaigrette on the salad and serve it.

Hot Bacon Vinaigrette:

In a braising pan start by placing the bacon in the pan on medium heat. Cook while stirring until the bacon is brown and crisp.
Next add the Green Onions, Red Onions, and Chopped Garlic. Cook in the bacon fat until the onions are transparent.
Now you add the flour while stirring and cook for 2-3 minutes to allow the roux to form and cook.
Now you can add the rest of the ingredients and bring them to a boil.
Remove from heat and serve or cool in the refrigerator and store up to 5 days.