In keeping with my promise in bringing you some more salads leading up to Christmas, today I am sharing with you one of my favourite recipes from Against All Grain: Delectable Paleo Recipes by Danielle Walker, this Warm Spinach Salad with Chicken, Bacon & Mushroom.
For my version of this amazing salad, I have adapted it slightly by adding my own viniagrette and also added a few extra ingredients to help caramalise the onions, as I believe adds to the overall flavour of the salad.
Warm Spinach Salad with Chicken, Bacon & Mushroom
- 3 rashers bacon, sliced
- 1 large white onion, sliced
- Pinch of sea salt
- 1 tablespoon coconut sugar
- 1 tablespoon coconut vinegar 'balsamic style
- 150 grams mushrooms, sliced
- 500 grams chicken breast, cubed
- 4 cups baby spinach
- 1/4 cup coconut vinegar 'balsamic' style
- 1 tablespoon honey
- 1/2 teaspoon dijon mustard
- Pinch of sea salt and black pepper
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 caramilised.
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 the dressing ingredients to a small bowl and whisk well to combine. Then pour over the salad and mix through.