Balsamic Chicken Breasts over Spinach Salad with Mu

Name: Balsamic Chicken Breasts over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds chicken breasts cutlet or thin cut; 2 tablespoons balsamic vinegar; 213 tablespoons olive oil; 1 x salt and black pepper to taste, or grill seasoning mix; 2 tablespoons rosemary leaves leaves stripped and finely chopped, 4 to 5 rosemary strips; 1 slice bacon center cut, chopped into 1-inch pieces; 1 pound spinach freshly trimmed and cleaned; 8 large mushrooms white, cleaned and thinly sliced; 8 each radishes thinly sliced; 4 each scallions, spring or green onions thinly sliced on an angle; 4 tablespoons olive oil, extra-virgin plus 1 tablespoons; 1 large shallots minced, or finely chopped; 3 tablespoons dijon mustard rounded spoonful; 3 tablespoons balsamic vinegar

Servings: persons

1 1/2 pounds chicken breasts cutlet or thin cut
2 tablespoons balsamic vinegar
213 tablespoons olive oil
1 x salt and black pepper to taste, or grill seasoning mix
2 tablespoons rosemary leaves leaves stripped and finely chopped, 4 to 5 rosemary strips
1 slice bacon center cut, chopped into 1-inch pieces
1 pound spinach freshly trimmed and cleaned
8 large mushrooms white, cleaned and thinly sliced
8 each radishes thinly sliced
4 each scallions, spring or green onions thinly sliced on an angle
4 tablespoons olive oil, extra-virgin plus 1 tablespoons
1 large shallots minced, or finely chopped
3 tablespoons dijon mustard rounded spoonful
3 tablespoons balsamic vinegar

1
Whisk together balsamic, oil, seasoning and rosemary in a large bowl, add chicken, mix until evenly coated.
2
Set aside.
3
In a skillet, stir in chopped bacon, work in 2 batches.
4
Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain the excess fat.
5
Using center cut bacon will cut down on the pan drippings that spatter.
6
Coarsely chop spinach leaves and place to salad bowl.
7
Top with mushrooms, radishes, scallions.
8
Season salad with salt and pepper to taste.
9
Clean the bacon pan with a papper towel and bring back to stove turning heat back to medium low.
10
Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium.
11
Saute shallots for about 4 minutes.
12
Remove oil and shallots from heat.
13
In a bowl, whisk together mustard and balsamic vinegar.
14
Stream in 4 tablespoons oil gradually while whisking the dressing to emulsify it.
15
Add warm shallots and toss with spinach salad to coat evenly.
16
Add cooked bacon and toss again.
17
Preheat a nonstick skillet over medium high heat.
18
Cook chicken cutlets, 4 minutes on each side, in a single layer.
19
Slice breasts on an angle on your cutting board once they are all out of the pan.
20
Arrange spinach salad on to dinner plates.
21
Place 2 sliced chicken cutlet pieces on top of the salad.

7653

kcal

Calories

825

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds chicken breasts cutlet or thin cut, 2 tablespoons balsamic vinegar, 213 tablespoons olive oil, 1 x salt and black pepper to taste, or grill seasoning mix, and more.

Yes, Balsamic Chicken Breasts over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Balsamic Chicken Breasts over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions