Creamy Spinach Salad with Chicken & Baby Tomatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
You can prep all ingredients even a day ahead of time but do not combine with spinach dressing until ready to serve.
- 6 strips bacon
- 2 chicken breasts trimmed of fat
- Salt and pepper
- 10 oz 1 1/2 cups baby tomatoes
- 1 to 1 1/2 cups croutons
- 2 Tbsp green onion/chives
Preheat your oven to 400˚F. Line a rimmed baking sheet with foil (a mess-saving measure) and arrange your bacon over the foil. Bake at 400 for 15-20 minutes depending on how crispy you like your bacon. Dry/drain on paper towels . Chop bacon into 1/2" pieces and add them to your salad bowl.
Heat a large skillet over medium/high heat. Swirl in 2 Tbsp oil. Slice chicken in half so it cooks faster. Season chicken with salt and pepper and saute until cooked through. Cool chicken to room temp, then dice into 1/2-inch pieces. Toss the chicken pieces into your salad bowl.
Cut the tomatoes into halves or quarters depending on tomato size.
Finely chop green onion or chives and toss them into your salad bowl and top with the 1 to 1 1/2 cups of croutons.
Place 1/3 to 1/2 of your spinach in a food processor along with 3 Tbsp mayo and 1 Tbsp fresh lemon juice. Process until minced, then add the rest of your spinach and process until pureed and smooth.
Just before serving, add your spinach dressing to the salad and toss everything together.