Warm Mushroom and Chicken Salad With Bacon
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 slices bacon, cut into 1/2-inch pieces
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1/2-inch wide strips
- salt
- 2 ounces shallots, finely chopped (about 1 medium)
- 1 lb cremini mushroom, sliced
- 1 cup reduced-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 5 (6 ounce) bags baby arugula
- 3 ounces head frisee, stem ends trimmed and discarded
directions
- In 12-inch skillet, cook bacon on medium heat 5-6 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain; remove fat from skillet and reserve 4 teaspoons. (If you do not have 4 teaspoons bacon fat, add enough olive oil to equal 4 teaspoons.).
- To same skillet, return 2 teaspoons reserved bacon fat and heat on medium heat until hot. Add chicken and 1/4 teaspoon salt; cook 7-8 minutes or until browned on the outside and no longer pink inside, stirring and turning occasionally. Transfer to bowl.
- Add remaining 2 teaspoons bacon fat and shallot; cook 1 minute, stirring. Add mushrooms; cover and cook 5 minutes. Uncover and cook 4-5 minutes longer on medium-high or until mushrooms are browned and tender and most of the liquid has evaporated, stirring frequently. Add broth and vinegar; heat to boiling. Remove skillet from heat.
- In large bowl, combine argula and frisée. Add chicken and mushroom mixture and toss until well combined. To serve, top with reserved bacon pieces. Serve right away.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.