Recipe from Robin Miller
I had a bunch of baby spinach left over from the Chicken Pesto Pasta from last night, and I wanted to find a way to use it. When I saw Brie in this salad, I thought “Yes, please!”. Who doesn’t love Brie? 🙂
This salad didn’t disappoint. Actually, a few bites in, J said, “I don’t know what’s in this, but I like it.” High praise! Typically he doesn’t comment unless I ask, so I was surprised when he said this about a salad. 🙂
The most time consuming part of this process was cooking the chicken, but it took under 30 minutes start to finish.
2 boneless, skinless chicken breasts
Salt and pepper
Salt-free garlic and herb seasoning
4-8 slices Brie, about 1/2″ thick
1 T olive oil
2 shallots, chopped
2 T vinegar
2 T honey
4 c fresh baby spinach
4 slices bacon, cooked
Preheat stovetop grill pan or griddle over medium-high heat. (Or if you don’t have one, just use a skillet.)
Season chicken with salt, pepper and garlic & herb seasoning. Add chicken to hot pan and cook about 3-4 minutes, until browned and cooked through.
Remove from heat. Place Brie slices on top of chicken, cover lightly with foil and place back on grill pan until cheese is melted.
Meanwhile, heat a small skillet over medium heat. Add olive oil and shallots to pan and saute until tender.
In a small bowl combine the vinegar, honey, salt and pepper and stir to combine. Add to skillet with shallots.
Pour the warm vinaigrette over the spinach and toss to coat. Crumble bacon strips over top and plate chicken with spinach salad.