Warm Spinach Salad with Chicken, Bacon & Mushroom

This is my version of the salad recipe from Danielle Walker's Against All Grain: Delectable Paleo Recipes. It is one of my favourite salads and I have adapted it slightly.

10 minutes

40 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	1194
Fat:	116 g
Carbohydrates:	18 g
Protein:	62 g
Calculated per serving.

by Becomingness

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Serves: 4

Ingredients

3 pieces 3 pieces 3 pieces Bacon, rashers, sliced
1 whole 1 whole 1 whole Yellow Onion, sliced
1 pinch 1 pinch 1 pinch Sea Salt
1 Tbsp 1 Tbsp 1 Tbsp Coconut Sugar
1 Tbsp 1 Tbsp 1 Tbsp Balsamic Vinegar, or Coconut Vinegar (balsamic style)
4 oz 4 oz 4 oz White Mushrooms, sliced
1 lb 1 lb 1 lb Chicken Breast, cubed
8 oz 8 oz 8 oz Baby Spinach

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add bacon to a large fry pan on medium and cook for 5 minutes until the bacon has started to crisp. Remove from the fry pan and set aside.
Add the onion and sea salt and cook on low hear for 15-20 minutes until is starts to soften. Next add the coconut sugar and coconut vinegar, mixing through the onions. Cook for a further 5-10 minutes until the onions are caramelized.
Next add the chicken and mushrooms and turn the heat back up to medium. Cook for 8-10 minutes until the chicken is cooked through. Once cooked through, add the bacon back to the fry pan and cook for a further 1-2 minutes. Remove from the fry pan and add to a salad bowl with the spinach.
Add your preferred dressing and mix through.

Notes

This is my go to vinaigrette. Ingredients- - 1/4 cup coconut vinegar 'balsamic' style - 1 tablespoon honey - 1/2 teaspoon dijon mustard - Pinch of sea salt and black pepper Method - Add ingredients to a small bowl and whisk to combine