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Warm Chicken, Bacon and Spinach Salad

A simple and classic combination of chicken and bacon with the ingenious addition of spinach and pine nuts. Toasted pine nuts give this warm salad a wonderful crunchy finish, paired with salty bacon and succulent chicken. Sinfully simple- this one is a recipe for your repertoire!

Prep Time: 5 mins
Cooking Time: 10 mins
4 people

Used in this recipe

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
2 tbsp Filippo Berio Balsamic Vinegar

Method

Heat 1 tbsp of the Filippo Berio Extra Virgin Olive 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 minutes or until crisp and golden. Add the spring onion and cook for 1 minute.
Add the balsamic vinegar and plenty of freshly ground black pepper and toss until well coated.
Add the warm ingredients to the fresh spinach leaves and toss to mix together. Serve dressed with a little more vinegar and Filippo Berio Extra Virgin Olive Oil if desired.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.