Growing up, Sundays were always centered around food, family, and church–so I suppose that’s why I enjoy sharing food posts on Sunday! The salad I’m sharing today is a good one for the meat lovers amongst us (vegan friends, you may want to avert your eyes for this post). It’s chock full of chicken and bacon, and includes dried cranberries to add a touch of sweetness. Like all of my salad creations, it’s very simple to put together.
Today’s salad share is a mix of sweet and salty + healthy and unhealthy. 🙂
This ingredient list will make 2 salads the size of the salads pictured above.
Rinse the spinach leaves well, then toss them in Braswell’s Raspberry Vinaigrette Dressing (or the dressing of your choice, I prefer that one because it tastes amazing and has so few calories) and add them to 2 salad bowls. Split the shredded chicken evenly amongst both bowls, then add 2 slices of bacon to each bowl. I like tearing my bacon into bite-sized pieces, and I always prefer using freshly cooked bacon to the pre-purchased bacon bits that are filled with sodium and preservatives. Next, split the pecan bits and the dried cranberries evenly amongst the 2 salads and enjoy!
A few alternate toppings that pair well with this salad are blueberries, diced red or green apples, and boiled eggs. This salad has a good amount of protein due to the nuts, chicken, and bacon, and it also contains iron thanks to the spinach leaves.
I hope you’re having a great weekend! If you prefer a healthier salad option, here’s the salmon salad I shared last week. My Ultimate Guide to Visiting River Street has been getting quite a few shares on Pinterest lately, so if you’re thinking about heading to Savannah for St. Patrick’s Day, you may want to check it out.
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