Chicken Wilted Spinach Salad

A seafood version with scallops

A seafood version with scallops

We had leftover Cornish Hen (little chickens) this week from our thanksgiving dinner and had purchased a huge bag of fresh spinach that I wanted to incorporate. This was a science experiment and it turned out to rock! Scallops or salmon could be substituted for chicken as well.

Ingredients: (salad)

  • 3 cups cooked chicken, cut into short strips (from 1 purchased roast chicken)
  • 1 6-ounce bag baby spinach leaves
  • 6 bacon slices, cut into 1/2-inch pieces
  • 1/2 medium-size red onion, sliced paper-thin

Instructions: (salad)

I had already made a bacon grease vinaigrette from wine vinegar and the bacon grease that we save so it was super quick. If you don’t have these items on hand, follow the simple instructions below:

Place chicken and spinach in large bowl. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons drippings from skillet. Add onion and vinegar to drippings in skillet; stir to heat through, scraping up browned bits, about 1 minute. Pour dressing over chicken and spinach. Add bacon; toss to coat (spinach will wilt slightly). Season salad with salt and pepper; serve.

Bacon Grease Dressing (vinaigrette):

(Enough for above salad)

NOTE: YOU COULD SUBSTITUTE Balsamic Vinegar if you wish. It is killer as well…
1/2 Cup rendered & strained bacon fat that’s been melted if it was in the fridge
Juice of 1 lemon
1\8 cup  apple cider vinegar (or wine vinegar)
4 tsp Stone Ground Mustard to taste
1\2 tsp Garlic powder, sea salt (or Kosher) & pepper 


You can add sliced toasted almonds or use blue cheese in place of the bacon vinaigrette. I really dig sliced roasted almonds…