Spinach Salad with Warm Bacon Dressing & Chicken #glutenfree #caseinfree
Bacon makes everything better (uncured, nitrate-, nitrite-free bacon of course)! Spinach salad is a great way to eat lots of fresh spinach and lean proteins dressed with Alton Brown’s delicious warm bacon vinaigrette! And of course, it is gluten-free and casein-free, too (make sure the bacon and mustard are gluten-free).
I used to buy boneless skinless chicken breast and cut them up into pieces (usually 1 1/2 breasts per meal) depending on what I was making. Boneless breasts were usually grilled in a cast iron skillet. Eventually, I realized it was cheaper to buy the bone-in chicken breasts and so much easier to bake in the oven in a roasting pan. Drizzle the skin with a little olive oil, salt and pepper and bake for an hour at 350 degrees F. Or increase the heat and decrease the cooking time a bit. The chicken comes out moist and delicious when roasted. Now for some dishes if I’m not roasting, I’ll still buy the bone-in breasts and cut the breast meat and tender off the bone – freezing the bones to make a homemade chicken stock/broth (no skins).
Serving Size: 2
- 1 large bone-in chicken breast (or skinless boneless breasts)
- 3 large eggs
- 4 slices GF bacon
- 3-4 tbsp red wine vinegar
- 1 tsp raw cane sugar
- 1 tsp GF stone ground mustard
- Kosher salt
- Freshly ground black pepper
- 1 bunch fresh spinach, washed and stems trimmed
- 2 shallots, thinly sliced
- GF croutons
- If baking the bone-in chicken breast, set the oven to 350 degrees F. Place chicken breast in a roasting pan and drizzle with a little olive oil, salt and pepper. Bake it at 350 degrees F for an hour (you can also increase the temperature and reduce the cooking time if needed). Remove from the oven and let cool a bit then cut the chicken off the bone with a knife and cut into bite size pieces.
- Alternatively, pound out the boneless skinless chicken breasts so that they will cook evenly. Lightly season with salt and pepper. Heat olive oil in a large cast iron skillet or grill pan over medium high heat. Add chicken breasts and cook for about 8-10 minutes, flipping once or twice, until the juices run clear and the chicken is cooked through. Remove to a dish and let rest. Cut into bite size pieces.
- Meanwhile, place the eggs in a small saucepan and fill with cold water. Slowly bring to a boil and let simmer for about 10 minutes (we usually use a egg timer). Carefully remove the eggs and place in an ice bath. When cool, peel and chop into quarters.
- There are a couple ways to cook the bacon, too. You can spread the bacon out on a foil-lined baking sheet and place in the oven at 350 degrees F. Or cook the bacon in a skillet on the stove top over medium heat. I'm finding it is much easier to just put everything in the oven. Either way, cook until browned then remove the bacon and drain on a paper towel. Crumble and set aside.
- Pour 3-4 tablespoons of the bacon fat into a pyrex measuring cup. If the bacon fat is still warm, then whisk in the red wine vinegar (1:1 ratio with the fat), sugar and mustard. Season with a dash of salt and pepper. If the fat is cooler then heat it up in a small saucepan before whisking in the other ingredients.
- Toss the spinach, shallots and crumbled bacon with the warm bacon dressing. Divide between two large bowls. Add the chopped eggs, GF croutons and chicken. Serve immediately and enjoy the deliciousness!
I found the original recipe from Alton Brown on the Food Network.