Balsamic Chicken on Spinach Salad with Warm Shallot Dressing

4 3-oz. chicken breast cutlets, pounded thin
3 T balsamic vinegar, divided
1/2 c tablespoons extra virgin olive oil, divided
Grill seasoning blend, or coarse salt and pepper
1 tsp fresh rosemary, finely chopped
1 large shallot, minced
1-1/2 T Dijon mustard

Spinach Salad:

4 slices bacon, chopped into 1-inch pieces
1/2 pound fresh spinach leaves, trimmed and cleaned
1/2 c mushrooms, thinly sliced
1/2 c radishes, thinly sliced
4 scallions, thinly sliced on an angle

Coat chicken with balsamic, 1-1/2 T olive oil, seasoning and rosemary and set aside.

In a skillet, add chopped bacon, brown over medium-high heat. With a slotted spoon, transfer cooked bacon bits to paper towels to drain.

Coarsely chop spinach leaves and place in a salad bowl. Top with radishes and scallions. Season salad with salt and pepper.

Wipe out the bacon pan and return to stove, turning heat back to medium-low. Add one tablespoon olive oil and lightly sauté mushrooms. Remove and add to spinach in bowl. Sauté shallots for three minutes. Remove from heat.

In a bowl, combine mustard and balsamic vinegar. Slowly stream in 4T olive oil while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.

Pre-heat a nonstick skillet over medium-high heat. Cook chicken breasts, four minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plates. Top each salad with sliced chicken breast.


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user MOJODOG.