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Chicken BLT Salad with Warm Bacon Dressing

6 slices Uncooked Bacon, Cut Into 1/2-inch Pieces
1/2 whole Medium Red Onion, Sliced Very Thinly, About 1 Cup
3 Tablespoons Balsamic Vinegar
10 ounces, weight Fresh Baby Spinach Or Mixed Salad Greens
3 cups Cooked, Shredded Chicken
2 whole Roma Tomatoes Seeded And Chopped
1 whole Avocado, Peeled, Pitted, And Cubed


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 tablespoons 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. (Recipe adapted from The Bon Appetit Cookbook: Fast, Easy, Fresh.)

Source: tastykitchen.com