Warm Spinach Salad

Eating alone does not have to be take out or something boring. Big Pete is away at a conference and I still like to cook something delicious even if I am dining alone…because I am worth it!

This is a simple spinach salad with a half a chicken breast and the dressing is made right in the pan then poured over the salad while still warm.

You will need:

  • a few big handfuls of baby Spinach or Spinach and Arugula
  • 2 strips of bacon
  • 1/2 small yellow onion – sliced into half rings
  • a few slices of red onion
  • great extra virgin olive oil (always!! I am using a beautiful Itrana from Quatrociocchi ) you will use some for cooking and some to finish
  • a dash of balsamic vinegar
  • 1/2 chicken breast sliced -cooked then chopped
  • 6-7 white mushrooms sliced
  • 1/2 small tomato chopped into small dice (approx 1/2 cup)
  • 1 tsp of mustard
  • 1-2 tbsp of red wine vinegar
  • 1 tbsp of jalapeno jelly
  • salt and pepper to taste

Step 1: cook a couple of slices of good quality bacon on a medium heat flipping it from time to time to get an even crispiness. I like mine just shy of cooked until it is crumbly but you cook it as you like. Once cooked remove from pan and place on paper towel to absorb excess fat and set aside to cool, then chop.

Step 2: toss a couple of big handfuls of baby spinach and arugula to a big bowl. There are lots of other ingredients here so don’t worry that this is not enough.

Step 3: slice up a half a yellow or white onion and saute on medium heat in a bit of your good olive oil (honestly don’t ever buy that junk stuff from the grocery store buy real oil of decent quality no matter what!) saute until browned. While your onions cook slice up a bit of red onion into half rings and toss along with a handful of blueberries into your bowl with the greens.

Chop up your tomato and set in a small bowl.

This salad is a combination of raw and cold and warm and spicy. The tartness of the blueberries along with the raw onion goes so nicely with the warm chicken covered in the sweet and spicy jalapeno jelly.

Step 4: add a splash of balsamic vinegar when the onions are just starting to brown. Cook for a minute or two more then add your chicken. Remember to add a bit of salt and pepper and cook chicken until browned and cooked through. Remove from heat and chop. You should have your chicken chopped, your tomato chopped and your bacon chopped.

Step 5: in the same pan saute the mushrooms until nicely golden around the edges and then add back the meat, your mustard, the jalapeno jelly and a dash of red wine vinegar. Stir until a simple sauce starts to form.

Step 6: add all remaining ingredients. Cook 1 more minute.

Toss the warm ingredients over the cold taste and adjust for salt and pepper once more. I also always add a little drizzle of my great olive oil for a perfect raw oil finish. Think of olive oil as a condiment here. Eat right away!

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