Warm Mushroom and Chicken Salad with Bacon
4 slices (3 oz.) bacon, cut into 1/2-inch pieces
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch wide strips
1/4 teaspoon salt
1 medium shallot, finely chopped
1 pound cremini mushrooms, sliced
1 c. reduced-sodium chicken broth
2 Tbsp. balsamic vinegar
1 (5 to 6 oz.) bag baby arugula
1 small head frisee, stem ends trimmed and discarded
In a 12-inch skillet, cook bacon on medium heat for five to six minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain; remove fat from skillet and reserve four teaspoons. If there is not enough fat, add olive oil to equal four teaspoons.
To same skillet, return 2 teaspoons reserved bacon fat and heat on medium until hot. Add chicken and 1/4 teaspoon salt; cook seven to eight minutes or until browned on the outside and no longer pink inside, stirring occasionally. Transfer to bowl. Add remaining 2 teaspoons fat and shallot; cook one minute, stirring. Add mushrooms; cover and cook five minutes. Uncover and cook four to five minutes longer on medium-high or until mushrooms are browned and tender and most liquid has evaporated, stirring frequently. Add broth and vinegar; heat to boiling. Remove from heat.
In large bowl, combine arugula and frisee; add chicken and mushroom mixture and toss until well combined. To serve, top with reserved bacon.
Recipe from Good Housekeeping
Nutrition information per serving:
Total fat 10g
Saturated fat 3g
Dietary fiber 4g