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5
from 1 vote
Spinach Salad with Chicken, Bacon and Brie
This is an easy salad to prep the night before then throw together just before lunch. The spinach, spelt and apples give this salad a healthy feel to it, and the acidity in the red wine vinaigrette pulls all the flavors together.
Prep Time
25
minutes
mins
Cook Time
20
minutes
mins
Total Time
45
minutes
mins
Course:
Appetizer, Salad, Side Dish
Cuisine:
American
Servings:
4
Servings
Calories:
799
kcal
Author:
Ben Rayl
Ingredients
for the dressing:
1
tablespoon
dijon mustard
β
cup
red wine vinegar
ΒΌ
cup
olive oil
salt and pepper
to taste
for the salad:
1
cup
spelt
cooked
2
cups
chicken breast
cooked and diced
8
slices
bacon
cooked and chopped
1
cup
walnuts
chopped and toasted
2
red gala apples
cored and diced
1
yellow pepper
roughly chopped
1
red pepper
roughly chopped
2
cups
spinach
7
oz
brie
sliced
Instructions
for the dressing:
In a bowl, whisk or pulse blend the vinegar together with the dijon mustard, salt and pepper.
Slowly add a stream of olive oil and whisk or blend until dressing begins to thicken.
for the salad:
Cook the spelt according to package directions, then let cool completely.
Cook bacon and chicken breast, then roughly chop and allow to cool.
Toast the walnuts over medium high heat until fragrant, about 3 minutes, then allow to cool completely.
(all of this can be done the night before, then thrown into the salad for a quick lunch)
Toss the spinach in about β of the dressing, arrange on four plates.
Toss the apples, peppers, chicken and spelt in the remaining dressing, then spoon on top the spinach.
Sprinkle the bacon and walnuts on top, arrange the brie and enjoy!