Spinach and Bacon Salad with Chicken
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 440, total fat 19 G., saturated fats G., proteins 40 G., carbohydrates 29 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 440, total fat 19 G., saturated fats G., proteins 40 G., carbohydrates 29 G., fiber G., cholesterol mg, sodium mg, sugar G.
Spinach and bacon salad with chicken - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large skinless, boneless chicken breasts (about 280g each)
- 280 g baby spinach (about 7 cups)
- 4 slices of bacon
- 1.5 cups red grapes, seeded and halved
- 1/4 cup salted roasted pumpkin seeds, peeled
Refueling:
- 2 shallots, thinly sliced
- 2 tablespoons white wine vinegar
- 1 avocado
- 1 cup buttermilk
- 1 tbsp chopped fresh tarragon
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Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to 425°F (220°C). Cook the bacon in a nonstick skillet over medium heat, turning the slices occasionally, until crisp, about 8 minutes.
Using a slotted spoon, transfer to a plate lined with paper towels. Retain 1 tablespoon of the bacon fat in the pan. Let cool slightly, then chop the bacon. - Meanwhile, pour the vinegar into a small bowl and toss the shallots in. In a blender, puree the avocado, buttermilk, tarragon, and 1/2 teaspoon of salt. Set aside.
- Season the chicken with salt and pepper. Heat the remaining fat in a skillet over medium heat. Add the chicken and cook until golden brown, about 2.5 minutes per side.
Place the skillet in the oven and bake until the chicken is cooked through, 6-8 minutes. Transfer the chicken to a cutting board and shred. - In a large bowl, combine the spinach, grapes, and shallots with the vinegar. Add the avocado dressing and toss. Season with salt and pepper. Top each salad with chicken, bacon, and pumpkin seeds.
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