Poultry

Warm Chicken, Bacon and Spinach Salad

A simple and classic combination of chicken and bacon with the ingenious addition of spinach and pine nuts. Toasted pine nuts give this warm salad a wonderful crunchy finish, paired with salty bacon and succulent chicken. Sinfully simple- this one is a recipe for your repertoire!
Serves: 4
Preparation time: 5 mins
Cooking time: 10 mins

Ingredients:

  • 5 tbsp Filippo Berio Extra Virgin Olive Oil
  • 25g pine nuts
  • 100g fresh young spinach leaves
  • 450g chicken breast fillet, sliced
  • 100g smoked streaky bacon, sliced
  • 4 spring onions, trimmed and sliced
  • 2 tbsp Filippo Berio Balsamic Vinegar

Method:

  1. Heat 1 tbsp of the Filippo Berio Extra Virgin Olive Oil in a large frying pan, add the pine nuts and fry for 1 min or until golden. Transfer to a large salad bowl and add the spinach leaves.
  2. Add the remaining oil to the pan, add the chicken and bacon and fry for 6-8 minutes or until crisp and golden. Add the spring onion and cook for 1 minute.
  1. Add the balsamic vinegar and plenty of freshly ground black pepper and toss until well coated.
  2. Add the warm ingredients to the fresh spinach leaves and toss to mix together. Serve dressed with a little more vinegar and Filippo Berio Extra Virgin Olive Oil if desired.

Cooks tips:

For a simple garnish, tear a few fresh basil leaves and sprinkle on top!