Chicken and Spinach Salad with Orange-Walnut Vinaigrette
Ingredients
- 1 (16-oz) pkg sliced bacon, chopped
- 1½ lb boneless, skinless chicken breasts
- 1 cup chopped walnuts, divided
- ¼ cup orange juice
- 3 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 tsp Dijon mustard
- ⅓ cup olive oil
- 1 (10-oz) pkg spinach
- 3 oranges, peeled and sliced
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.
- Meanwhile, pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Cook chicken in hot drippings over medium heat 5 to 6 minutes per side or until done; thinly slice.
- Process ⅓ cup nuts, orange juice, vinegar, syrup, and mustard in a food processor until smooth. With processor running, gradually add oil through food chute, processing until blended.
- Divide spinach among 6 plates. Top with oranges, bacon, chicken, and ⅔ cup nuts. Drizzle with vinaigrette.
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