Spinach Salad with Chicken Strips and Garlic Dressing

Revised 2013 May 01

6 servings


3 slices bacon
1 chicken breast half
4 cloves garlic
olive oil
sherry vinegar
8 ounces baby spinach


Cook the bacon until crisp. Chop and set aside. Reserve fat.

Thinly slice the garlic and separate the slices into a small bowl with a little of the reserved bacon fat

Cut the chicken into quarter inch thick strips and cook in the same pan as the bacon. Set aside to cool slightly then cut lengthways into thin strips.

Put some olive oil in the same pan and reduce the heat to medium low. Add the garlic and bacon fat and cook gently until the garlic begins to colour. The amount of oil will depend on how much dressing you want to have.

Remove the oil and garlic to a jar with a tight fitting lid, add vinegar and honey to taste, and shake vigorously to combine.

Add the chicken and bacon to the spinach, pour on dressing, and toss.

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