Chicken-Potato-Spinach Salad with Bacon and Mustard
Not much time to cook? Buy a rotisserie chicken and steam-in-the bag baby potatoes to make this warm, satisfying and healthy salad in less than 30 minutes. If you aren’t a spincah fan, try using baby kale. This is a keeper!
Adapted from Emily Teel, BH&G 2021
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: firstname.lastname@example.org. She will look forward to meeting you!
- Microwave potatoes according to package directions. Meanwhile, in a large skillet cook bacon over medium until browned and crisp. Transfer to paper towels to drain, reserving drippings in skillet. Cook onion in bacon drippings on medium-low 3 to 4 minutes.
- Whisk in the mustard, vinegar, and olive oil.
- Quarter potatoes. Microwave spinach for 3 minutes, drain water. Add potatoes, chicken, and bacon to skillet; heat through. Add spinach and gently toss all ingredients. Season with kosher salt and pepper with cherry tomatoes as garnish (optional). Serve warm.
Nutrition Information Per Serving: 443 cals; 27g fat (7g sat fat); 21g carb; 31g protein; 3g fiber