Chicken, Bacon and Spinach Salad

I can't believe how much my husband liked this salad, especially when it was our only dish last night! We substituted olive oil, real bacon bits, craisins, and slivered almonds; omitted bean sprouts. The dressing gave a nice flavor to the salad but was almost nonexistent. I will double the dressing ingredients next time. I will be using this recipe again!

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My husband and I really enjoyed this salad. I left out the bean sprouts (because the store didn't have any) and the raisins. I think that craisins would be good in the place of raisins if you aren't a raisin fan. I used extra garlic in the dressing because we love garlic. We will definately have this again!!

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I prepared this for lunch today & it was a good choice. I would say the suggested 6 serving size is for very small side salads. I found it made 2 very generous meal size salads. The salad is very filling & the ingredients were a creative blend. I especially liked adding the crunch of the cashews & chinese noodles. I do think the dressing amount needs to be increased or doubled to cover all of the salad. I left the table & prepared more. It seemed the chinese noodles were absorbing it faster than I could dress the salad. Other than that, I was very happy with this selection. The combo of ingredients works well together. Thanks chef!!

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This is a lovely dinner salad - but if you think this will make 6 servings, you underestimate how delicious this is!!

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Congratulations, Chef, you have captured the hearts of three people with your Chicken, Bacon and Spinach Salad. I took the salad to the home of two friends/neighbours on my street, and shared this recipe as lunch, today with them. Our responses were: ...."delightful", ...."the lemon flavour is subtle and refreshing". ...."I love the combination of soft leaf spinach and crunchy noodles." ...."Apart from flavour, red onion adds just the right blend of colour, without overwhelming the salad". ...."The dressing ingredients combination is perfect with noodles and bean sprouts." Served with a crusty french baguette, our lunch received six thumbs up, from three diners and five stars for the chef. I shall be adding this recipe to my cookbook, and my two friends??? Yes, they received a printout as their reward. Thank you, chef, for sharing your talent.

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Lovely salad, nice and crunchy!!We loved the combination of veggies,nuts, raisins and crisp noodles. We felt there could have been a little more taste to the dressing, maybe a little more garlic and a touch of vinegar or perhaps more lemon juice and zest, but it was good. If I make it again I would cut the chicken in strips and chop the bacon before cooking to make it easier to handle. I found it a little difficult to cut the chicken after it was cooked and browned, it wanted to shred rather than cut nicely. The instructions were well written and easy to follow. Thanks for sharing a good one and good luck in the contest.

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Wasn't sure as the recipe didn't say so, but I used boneless, skinless chicken breasts for this recipe. I really enjoyed this salad. The oriental flavours of the dressing went well with the salad ingredients. It was delicious!

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Oh, my! Loved this! The flavors blended together so nicely - and it was only 45 minutes from start to finish of what could be a good lunch or dinner!

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Overall, not a bad tasting salad. The addition of raisins was a little odd. I used dark soya sauce for the dressing. The salad dressing was very tasty and I think would make a wonderful marinade as well. Thanks for posting!

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I thought 4 stars my Dh thought 3 stars. I made 1/2 the salad but the full amount for the dressing which all was used. I had left over chicken which made this easy for me. Lots of texture in this salad from the noodles to cashew, crisp bacon and a light crunch from the sprouts. Heating the raisins in the dressing to plump them up would be good.

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