1777. WARM MUSHROOM and CHICKEN SALAD with BACON

serves four


4 slices bacon, cut into 1/2-inch pieces
1 1/2 pounds skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips
salt
1 medium shallot, finely chopped
1 pound cremini mushrooms, sliced
1 cup reduced-sodium chicken broth
2 tablespoons balsamic vinegar
1 bag (5 to 6 ounces) baby arugula
1 small head frisée, stem ends trimmed and discarded

In 12-inch skillet, cook bacon on medium 5 to 6 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain; remove fat from skillet and reserve 4 teaspoons. (If you do not have 4 teaspoons bacon fat, add enough olive oil to equal 4 teaspoons.)

To same skillet, return 2 teaspoons reserved bacon fat and heat on medium until hot. Add chicken and 1/4 teaspoon salt; cook 7 to 8 minutes or until browned on the outside and no longer pink inside, stirring occasionally. Transfer to bowl. Add remaining 2 teaspoons bacon fat and shallot; cook 1 minute, stirring. Add mushrooms; cover and cook 5 minutes. Uncover and cook 4 to 5 minutes longer on medium-high or until mushrooms are browned and tender and most liquid has evaporated, stirring frequently. Add broth and vinegar; heat to boiling. Remove skillet from heat.

In large bowl, combine arugula and frisée; add chicken and mushroom mixture and toss until well combined. To serve, top with reserved bacon.


bacon recipe courtesy of: Good Housekeeping.com