Step up your salad game for the new year! The best part about this Chicken & Wilted Spinach Salad recipe is that it is topped with your choice of pancetta or bacon! Yum!
INGREDIENTS
2 oz thinly sliced pancetta, or bacon
2 Tbs O Organics® Extra Virgin Olive Oil
1/4 cup O Organics® honey
1/4 cup Dijon mustard
2 Tbs apple cider vinegar
1/4 cup red onion, thinly sliced
6 oz (about 3/4 cup) cooked O Organics® chicken breast, shredded
6 cups baby spinach
2 O Organics® large brown eggs, hard boiled and sliced
1/4 cup sliced almonds
DIRECTIONS
1. In a large sautè pan over medium heat, crisp pancetta, about 2-3 minutes. Remove pancetta, let cool and crumble.
2. Add olive oil, honey, mustard and vinegar to pan, whisking to combine. Add onion and sauté for 1 minute. Add chicken and sauté for 1 minute. Add spinach and let wilt slightly, about 2-3 minutes. Divide mixture onto plates.
3. Top with crumbled pancetta, eggs and almonds. Serve.
PRO TIPS
Kale would be an easy and delicious substitute for the spinach. Freshly cracked black pepper would add a great spice element to this dish.
Full Recipe: http://bit.ly/2iOBo0I
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