Chicken Spinach Salad with Honey Mustard Dressing
What You Need:
- 1-16oz Bag John Soules Foods Grilled Chicken, Frozen
- 1-8oz Bag of Baby Spinach for Salad
- 6 Strips of Bacon, chopped
- 2 Large Eggs
- 4 Large Button Mushrooms, chopped
- ½ Red Onion
- 3 Tbsp Honey Mustard
- 1 Tbsp Honey
- 2 Tbsp Olive Oil
- ½ Cup Greek Yogurt
- ½ Cup White Wine
- 1 tsp Red Wine Vinegar
- 1 tsp Salt
- ½ tsp Pepper
Let’s Make It!
Place eggs in a small pot. Cover them with cool water by 1 inch, also add ½ tsp of salt, it will make them easier to peel. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 10 to 12 minutes.
Heat 1 Tbsp of olive oil in a large skillet. Add the chopped bacon and cook over medium heat for 8 to 10 minutes, until lightly browned.
While eggs and bacon are cooking, slice onion into thin strips, and chop mushrooms. Rinse spinach in a colander, and leave in sink to drip dry.
Remove the bacon to a paper toweled plate to rest. Transfer eggs to a bowl of iced water to stop the cooking. Set aside for salad.
Without washing the pan (the bacon drippings are great), leave 1 Tbsp of the bacon oils and add 1 Tbsp olive oil, then add the frozen John Soules Foods Grilled Chicken Strips. Pour ½ cup white wine over chicken. Simmer chicken until thawed and just getting tender.
When chicken is just tender, add honey mustard, honey, greek yogurt, red wine vinegar, salt and pepper. Stir the entire mixture thoroughly to incorporate all the ingredients. When the mixture becomes creamy, pull from the heat.
Peel and slice hard boiled eggs.
Put rinsed Spinach in a large serving bowl, add your mushrooms, egg slices, bacon crumbles, onion slices, and then top with the honey mustard chicken mixture.
Toss well, and serve. Squeeze some lemon juice over salad for an added brighter flavor.