Strawberry, Chicken, and Pecan Spinach Salad Parfaits with Brown Sugar-Bacon Vinaigrette Recipe

Recipes.net Team
Recipes.net Team May 14, 2020
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This is a main dish spinach salad recipe that is simple and perfect for summer. This recipe is for the spinach contest.

How To Make Strawberry, Chicken, and Pecan Spinach Salad Parfaits with Brown Sugar-Bacon Vinaigrette

This salad is not only delicious and irresistible but it is also easy to make.

  • 1 cup canola oil
  • ¼ cup apple cider vinegar
  • ¼ cup light brown sugar
  • 1 tbsp Dijon ( or spicy mustard)
  • ¼ tsp salt
  • 4 slices bacon (finely crumbled, cooked )
  • 8 cups fresh baby spinach (loosely packed )
  • 10 strawberries (sliced)
  • 2 cups rotisserie chicken (shredded or cubed )
  • ½ cup pecans (chopped toasted )
  1. In a jar with a tight-fitting lid, place the canola oil, cider vinegar, light brown sugar, mustard, salt, and crumbled bacon. Place lid on tightly and shake vigorously to combine. Set aside.
  2. Divide half of the spinach evenly between 4 large, clear parfait or sundae glasses, packing into the bottom.
  3. Layer half of the strawberry slices evenly on top of the spinach followed by half of the chicken and half of the chopped pecans.
  4. Spoon about a tablespoonful (or to liking) of the vinaigrette over the salad, making sure to get the bacon pieces at the bottom.
  5. Repeat layers, using the remainder of the spinach, strawberry slices, chicken and pecans.
  6. Drizzle with more vinaigrette to liking.
  7. Refrigerate any remaining vinaigrette.

To make these into “Picnic Parfaits”, use 16-ounce plastic cups (preferably clear to see the pretty layers) and cover with saran wrap. Keep cool in an ice chest until serving.

How To Make Strawberry, Chicken, and Pecan Spinach Salad Parfaits with Brown Sugar-Bacon Vinaigrette

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This salad is not only delicious and irresistible but it is also easy to make.

Prep: 20 mins
Total: 20 mins
Serves:
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Ingredients

  • 1 cup canola oil
  • ¼ cup apple cider vinegar
  • ¼ cup light brown sugar
  • 1 tbsp Dijon, or spicy mustard
  • ¼ tsp salt
  • 4 slices bacon, finely crumbled, cooked
  • 8 cups fresh baby spinach, loosely packed
  • 10 strawberries, sliced
  • 2 cups rotisserie chicken, shredded or cubed
  • ½ cup pecans, chopped toasted

Instructions

  1. In a jar with a tight-fitting lid, place the canola oil, cider vinegar, light brown sugar, mustard, salt, and crumbled bacon. Place lid on tightly and shake vigorously to combine. Set aside.

  2. Divide half of the spinach evenly between 4 large, clear parfait or sundae glasses, packing into the bottom.

  3. Layer half of the strawberry slices evenly on top of the spinach followed by half of the chicken and half of the chopped pecans.

  4. Spoon about a tablespoonful (or to liking) of the vinaigrette over the salad, making sure to get the bacon pieces at the bottom.

  5. Repeat layers, using the remainder of the spinach, strawberry slices, chicken and pecans.

  6. Drizzle with more vinaigrette to liking.

  7. Refrigerate any remaining vinaigrette.

Recipe Notes

To make these into “Picnic Parfaits”, use 16-ounce plastic cups (preferably clear to see the pretty layers) and cover with saran wrap. Keep cool in an ice chest until serving.

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Nutrition

  • Calcium: 21mg
  • Calories: 243kcal
  • Carbohydrates: 5g
  • Cholesterol: 32mg
  • Fat: 21g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 126mg
  • Protein: 10g
  • Saturated Fat: 3g
  • Sodium: 192mg
  • Sugar: 4g
  • Vitamin A: 1407IU
  • Vitamin C: 9mg
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