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Warm Chicken Salad with Mustard-Thyme Vinaigrette
Total time: about 15 minutes
Makes: 4 main-dish servings
Price: $1.82 per serving
3 slices bacon, cut into ½-inch pieces
3 green onions, thinly sliced
1/3 cup cider vinegar or red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard with seeds
2 teaspoons fresh thyme leaves
1/2 teaspoon salt
3 cups coarsely shredded skinless rotisserie chicken meat (about 15 ounces)
1 Red Delicious, Gala, of Fuji Apple, unpeeled, cored, and thinly sliced
1 bag (5 to 6 ounces) baby spinach
In nonstick 10-inch skillet, cook bacon over medium heat 5 or 6 minutes or until browned, stirring occasionally. Add green onions and cook 1 minute, stirring. Remove skillet from heat. Stir in vinegar, oil, mustard, thyme, and salt.
Meanwhile, in large serving bowl, toss chicken with apple and spinach until combined.
Pour hot dressing over chicken mixture. Toss until salad is evenly coated. Serve immediately.
Each serving: About 385 calories, 29 g protein, 8 g carbohydrate, 27 g total fat (8 g saturated), 5 g fiber, 95 mg cholesterol, 674 mg sodium.
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