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WARM SPINACH ROAST CHICKEN SALAD BACON

Most people add cold bacon to a hot pan and then duck for cover from the splatter. The easiest way to avoid that is to add cold bacon to a cold pan (genius, right?). The drippings form the base for a flavorful dressing for what might otherwise seem a very simple salad. Leftover chicken from making the Bone Broth and the Smoky Butter Roasted Chicken here both work well here !

INGREDIENTS

4 slices bacon

1 garlic clove, smashed

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

Salt

Freshly ground black pepper

2 cups cubed or shredded cooked chicken

4 cups packed baby spinach

HOW TO MAKE WARM SPINACH ROAST CHICKEN SALAD BACON

Here are the step-by-step instructions for preparing WARM SPINACH ROAST CHICKEN SALAD BACON ,,,ready in just 4 simple steps!

1
Add the bacon to a cold 8-inch skillet, and place over medium-high heat. Cook until crisp all over, turning once. Transfer to a paper-towel-lined plate.
2
Season with salt and pepper. Return skillet to a low flame. Stir in the chicken, and cook until warmed, 1 to 2 minutes.
3
Stir in the spinach, and season with salt. Cook until just wilted, 1 to 2 minutes. Transfer the vegetables to a bowl. Stir in the parsley; set aside.
4
Remove pan from the heat, stir in the spinach, then immediately divide the salad between two shallow bowls. Enjoy immediately.
NUTRITION FACTS

CALORIES
489

FAT
32

 PROTEIN
43.8

CARBS
2.9

FIBER
1.3

 NET CARBS
1.6  

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Hi and thanks for visiting my page. My name is Shashi Kala.

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