Warm Spinach Salad with Bacon, Chicken and Blue Cheese

When I got home last night I was very glad to see that there wasn't a whole lot of effort needed to make this dish and even more thrilled that it tasted so amazing. All the flavors went to well together. I'll defiantly want to make it again. This recipe came from weightwatchers.com. When I made it, I used the left over chicken from the Roman-Style Chicken dish and even those flavors mixed well with it. We also didn't put in the radicci.

Yield: 6 servings

Ingredients:
2 Tbsp apple cider vinegar
1 tsp. Dijon mustard
3/4 tsp table salt
1/4 tsp black pepper
5 oz fresh spinach, baby
2 cups uncooked radiccio, coarsly chopped
6 slices uncooked reduced-fat bacon
8 oz cremini mushrooms, sliced (about 3.5 cups)
1 large uncooked red onion, thinly sliced
1 pound cooked skinless, boneless chicken breasts, chopped into bite-size pieces
1 large Granny Smith apple, thinly sliced
1/4 cup blue cheese, crumbled

Directions:
In a small bowl, combine vinegar, mustard, salt and pepper; set aside.

Toss spinach and radicchio in a large serving bowl; set aside.

Heat a large nonstick skillet over low heat; add bacon and cook, stirring frequently, until crispy and browned, about 7 to 8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate; let drain.

Set same skillet over high heat; add mushrooms and onion and cook, stirring often, until onions begin to brown, about 6 to 7 minutes. Add vinegar mixture and chicken to skillet; cook, stirring, to heat chicken, about 1 minute. Spoon over spinach mixture and toss to wilt lightly; garnish with bacon, apple and blue cheese. Serve warm. Yields about 1 1/2 cups per serving.