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Photo of Warm spinach salad with bacon, chicken & blue cheese by WW

Warm spinach salad with bacon, chicken & blue cheese

2
Points® value
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
6
Difficulty
Easy
A warm entrée-size salad that’s packed with tasty ingredients. It boasts a delicious, homemade bacon-vinaigrette that’s made right in the pan.

Ingredients

Apple cider vinegar

2 tbsp(s)

Dijon mustard

1 tsp(s)

Table salt

¾ tsp(s)

Black pepper

¼ pinch(es)

Fresh spinach

5 oz, baby variety

Uncooked radicchio

2 cup(s), coarsely chopped

Uncooked reduced fat bacon

6 slice(s), cut crosswise into 0.6-cm (¼-in) pieces

Cremini mushrooms

8 oz, sliced (about 875ml [3½ cups])

Red onion

1 large, thinly sliced

Cooked skinless, boneless chicken breast

450 gm, chopped, chopped into bite-size pieces

Granny Smith apple

1 large, thinly sliced

Blue cheese

¼ cup(s), crumbled

Instructions

  1. In a small bowl, combine vinegar, mustard, salt and pepper; set aside.
  2. Toss spinach and radicchio in a large serving bowl; set aside.
  3. Heat a large nonstick skillet over low heat; add bacon and cook, stirring frequently, until crispy and browned, about 7 to 8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate; let drain.
  4. Set same skillet over high heat; add mushrooms and onion and cook, stirring often, until onions begin to brown, about 6 to 7 minutes. Add vinegar mixture and chicken to skillet; cook, stirring, to heat chicken, about 1 minute. Spoon over spinach mixture and toss to wilt lightly; garnish with bacon, apple and blue cheese. Serve warm.

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