Ingredients
3
cups cooked chicken, cut into short strips (from 1 purchased roast chicken)
1
6-ounce bag baby spinach leaves
6
bacon slices, cut into 1/2-inch pieces
1/2
medium-size red onion, sliced paper-thin
Directions
1.
Place chicken and spinach in large bowl. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons drippings from skillet. Add onion and vinegar to drippings in skillet; stir to heat through, scraping up browned bits, about 1 minute. Pour dressing over chicken and spinach. Add bacon; toss to coat (spinach will wilt slightly). Season salad with salt and pepper; serve.
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