It was salad night again the other night in the Quest Kitchen. I usually have a salad a day because they are so easy to put together and you aren’t really limited by the combinations that you can make. Change the lettuce, change the protein, change the veggies.
This time I even changed the dressing. Last week’s smoky paprika dressing was amazing so this time I decided to try a warm bacon vinaigrette. I’ve had warm bacon dressing before at restaurants and it’s pretty darn tasty. Usually it’s in a spinach salad with blue cheese, pears, and walnuts.
I was fresh out of all of those things so I made my own version with what I had – artisan lettuce, red pepper, and grilled chicken. The dressing was really good and I saved the leftovers to put in a wrap the next day. Multi-purpose dressing. 😉
Grilled Chicken Salad with Warm Bacon Dressing
- 3 slices bacon, sliced
- 1/2 cup (50g) yellow onion, sliced
- 2 Tbsp champagne or white wine vinegar
- 1/4 cup low sodium chicken broth
- 2 tsp sugar
- 2 tsp spicy brown mustard
- 6 cups (170g) artisan lettuce
- 1 medium red bell pepper, sliced
- 16 oz grilled chicken breast, sliced
Slice the bacon into small pieces, kinda like little tiny strips. Heat a pan over medium heat and add the bacon to the pan. Cook the bacon for about 2 minutes and then add the onion. Cook the mixture for another 4 – 5 minutes until the onion softens and the bacon is crispy.
Add the vinegar, broth, sugar, and mustard and stir to combine. Cook for about a minute to warm it and remove it from heat. Divide the lettuce, pepper and chicken breast onto 4 plates and top with the bacon dressing.
Makes 4 servings at approximately 182 calories – 25g protein, 7g carbs, and 6g fat.
I admit I took the lazy way out. I have pre-cooked bacon that I keep in my freezer. I just pulled out 3 slices and chopped them up, but you can use real bacon too. I hate the splattery mess that bacon makes so I always have a stash of the cooked stuff for emergencies like warm bacon vinaigrette.
Bacon always saves the day! Because bacon. 😉