Warm Mushroom and Chicken Salad With Bacon

I found this recipe in Good Housekeeping and it caught my attention because it uses frisée, a type of lettuce green I've never tried before. I'm posting it so I won't forget to make it. (And also, the salad contains bacon -- if it weren't for health reasons, I'd find an excuse to eat bacon every day!)

• Ready In: 40 mins
• 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

1. 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.).
2. 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.
3. 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.
4. 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.