The recipe
Warm Chicken, Bacon and Spinach Salad
Medium
4
15–30 minutes
- Preparation time
- 5 minutes
- Cooking time
- 10 minutes
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
- 2tbsp balsamic vinegar
Cooked With
Olive Oil
Filippo Berio’s classic, beautifully balanced Extra Virgin Olive Oil. Made
from the first cold pressing of the olives, it’s perfect for sauces,
marinades, drizzling and dipping.
Method
Heat 1 tbsp of the 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.
Add the remaining oil to the pan add the chicken and bacon and fry for 6-8 mins or until crisp and golden. Add the spring onion and cook for 1 min. Add the balsamic vinegar and plenty of freshly ground black pepper and toss until wel
Add the warm ingredients to the fresh spinach leaves and toss to mix together. Serve dressed with a little more vinegar and oil if liked.
