LE MADELEINE'S SPINACH SALAD......with Chicken.

Recently I got the Boss hooked on

LeMadeleine's Spinach Salad

with roasted chicken...

He knows I can duplicate anything at home and it always amazes him that I can do this....

So today for lunch I re-created this very delicious salad.....

Here's how you make it....the secret is in the dressing...

This makes two good size salads.....

1 bag of baby spinach

1 small red bell pepper

2 chicken breasts on the bone with skin

1/2 pound of bacon

1 cup of fresh strawberries

1 2.25oz. package of pecans rough chopped

for the dressing you will need the bacon drippings

1 teaspoon Dijon mustard

6 tablespoons of cider vinegar

2 teaspoons of sugar

1 teaspoon of honey

1 shallot

roast in a medium baking dish at 350 degrees for 45 minutes two chicken breasts on the bone with the skin left on.....

drizzled with a little olive oil and kosher salt and pepper...

I roasted the chicken the day before and left it in the baking dish with the juices to be refrigerated overnight. This was only for the purpose of quick prep the next day for lunch.

Cut the stems from the strawberries and cut into slices....Toss with a little bit of sugar

And refrigerate overnight......the sugar brings out the juiciness of the berries...

You can skip this step and just cut them the day of.....

ASSEMBLE THE SALAD

I took the chicken off the bone and shredded it....discarding the bones and skin...... I put the shredded chicken back in the baking dish with the juices and microwaved for 2 minutes.

Wash and dry the spinach.......Cut the red pepper into thin strips and toss into the spinach.

Divide the salad into two big deep bowls....

Good Excuse to use my new Williams Sonoma pasta bowls....

Add off to one side the strawberries

add the chicken....

MAKE THE DRESSING.....

cut the bacon with a scissor into small pieces then cook until crisp....

remove from pan and drain on paper towel...

in the bacon drippings add the shallot that has been thinly sliced...

cook a bit until softened but not browned....

Add the vinegar.....the mustard.....the sugar and the honey.....

use a whisk to combine and cook on low a few minutes....

Pour the dressing evenly over the two salads....

Add the bacon pieces and sprinkle with the pecans....

The Boss commented as we consumed the salads like two mad dogs that atleast

we're eating "Healthy".....

Well....I had to burst his bubble when indeed the spinach and the chicken are

healthy but I'm having my doubts about that

Hot Bacon Dressing....

But is sure was good!!