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Warm Spinach Salad with Chicken and Caramelized Onions

Makes: 4  to 6  servings Prep 15 mins Cook 25 mins


  • 1/2 cup  olive oil, divided
  • 3 medium sweet onions (about 1-1/2 lbs.), thinly sliced
  • 6 ounces  sliced bacon (about 8 slices)
  • 2 pounds  boneless, skinless chicken breast halves
  • 1 1/2 teaspoons  salt, divided
  • Water
  • 2 tablespoons  white wine vinegar
  • 1 tablespoon  Dijon mustard
  • 1 1/2 teaspoons  chopped fresh thyme
  • 1/4 teaspoon  freshly ground pepper
  • 2 ounce bags (5 oz.) baby spinach (washed and trimmed)
  • 1 pint  cherry tomatoes


1. Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium heat. Add onions and cook, stirring often until golden brown and caramelized, about 15 to 25 minutes. Transfer onions to a small bowl, cover and keep warm. Add bacon to skillet and cook over medium-high heat until crisp, 5 minutes. Transfer with a slotted spoon to a paper towel and drain. Crumble bacon and set aside. Discard bacon fat from skillet.

2. Meanwhile, in a large saucepan place chicken, 1 teaspoon salt, and enough water to cover by 1 inch. Bring to a boil. Reduce heat to low and simmer until chicken is just cooked through, 5 to 7 minutes. Drain. When cool enough to handle, cut chicken into slices and set aside.

3. In a small microwave proof bowl, combine remaining olive oil, remaining salt, vinegar, mustard, thyme, and pepper. Heat in microwave on High 1 minute. In large bowl, pour hot vinaigrette over spinach, onions, and tomatoes and toss well to coat. Transfer mixture to a serving platter and arrange chicken and bacon over top. Serve immediately. Makes 4 to 6 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)450,
  • Fat, total(g)24,
  • chol.(mg)95,
  • sat. fat(g)5,
  • carb.(g)18,
  • fiber(g)5,
  • pro.(g)41,
  • sodium(mg)971,
  • Percent Daily Values are based on a 2,000 calorie diet