Total Time: 30 minutes
Ingredients:
6 slices uncooked bacon, cut into 1/2-inch pieces
1/2 medium red onion, sliced very thinly
3 T balsamic vinegar
10-12 ounces of fresh baby spinach or mixed salad greens
3 cups cooked, shredded chicken
1 avocado, peeled, pitted, and cubed
2 Roma tomatoes, seeded and chopped
1/2 medium red onion, sliced very thinly
3 T balsamic vinegar
10-12 ounces of fresh baby spinach or mixed salad greens
3 cups cooked, shredded chicken
1 avocado, peeled, pitted, and cubed
2 Roma tomatoes, seeded and chopped
Directions:
Cook the bacon in a skillet over medium heat until crisp, stirring frequently. Transfer the bits to a stack of paper towels to drain.
Remove all but 3 T of bacon drippings from the pan and return it to medium heat. (I had just slightly more so I left all the drippings in the pan.) Add the onion and vinegar to the drippings and stir to heat through, about 2-3 minutes. Remove the pan from the heat.
Place the salad greens in a large bowl. Top with shredded chicken, chopped tomato and avocado. Pour the warm onions and dressing over the top. Toss to coat and sprinkle the bacon bits over the top.
Makes about 4 main dish servings.
Remove all but 3 T of bacon drippings from the pan and return it to medium heat. (I had just slightly more so I left all the drippings in the pan.) Add the onion and vinegar to the drippings and stir to heat through, about 2-3 minutes. Remove the pan from the heat.
Place the salad greens in a large bowl. Top with shredded chicken, chopped tomato and avocado. Pour the warm onions and dressing over the top. Toss to coat and sprinkle the bacon bits over the top.
Makes about 4 main dish servings.
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