Warm Spinach Salad with Bacon, Chicken, and Blue Cheese

Warm Spinach Salad 

with Bacon, Chicken, and Blue Cheese

5 points+

Adapted from weightwatchers.com

2 Tbsp apple cider vinegar

1 tsp Dijon mustard

3/4 tsp table salt 

1/4 tsp black pepper

6 oz fresh spinach, baby variety

6 slice(s) uncooked reduced-fat bacon, cut crosswise into 1/4-inch pieces

8 oz cremini mushroom(s), sliced (about 3 1/2 cups) 

1 pound(s) cooked skinless, boneless chicken breast(s), chopped into bite-size pieces

1 large Granny Smith apple(s), thinly sliced   

1/4 cup(s) blue cheese, crumbled

• In a small bowl, combine vinegar, mustard, salt and pepper; 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 cook, stirring often, about 6 to 7 minutes. Add vinegar mixture and chicken; 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.