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
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