Tracy's Chicken and Spinach Salad

Mandy Ficker

1 1/2 pounds chicken cutlets 2 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil Grill seasoning blend, or coarse salt and pepper 4 stems fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons Spinach Salad: 1 pound center cut bacon, chopped into 1 inch pieces 1 pound fresh spinach leaves, trimmed and cleaned 8 white stuffing mushrooms 8 radishes, thinly sliced 4 scallions, thinly sliced Dressing: 2/3 cup extra-virgin olive oil 1 large shallot, minced 3 rounded spoonfuls Dijon mustard 3 tablespoons balsamic vinegar Directions: Coat chicken with balsamic, oil, seasoning and rosemary and set aside.a In a skillet, and chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper. Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing abd shallots and reduce heat to medium. Saute shallots for 2 mints. Remove oil and shallots from heat. In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly white whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again. Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plates. Top each salad with 2 chicken cutlet pieces.