This filling, flavorful combo of poultry and bacon tossed with arugula and frisée will win you over to the salad-as-stand-alone-meal idea.
Book credits as follows: Reprinted with permission from The Good Housekeeping 400 Calorie Chicken 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.
|4 slices bacon, cut into -inch pieces||1 pound cremini mushrooms, sliced|
|Olive oil, if needed||1 cup canned reduced-sodium chicken broth|
|1 1/2 pounds skinless, boneless chicken breast halves, cut into -inch-wide strips||2 tablespoons balsamic vinegar|
|1/4 teaspoon salt||5 ounces baby arugula|
|1 medium shallot, finely chopped||1 small head frise, stem ends trimmed and discarded|
In 12-inch skillet, cook bacon over medium heat 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 necessary, add enough olive oil to bacon fat to equal 4 teaspoons.)
To skillet, return 2 teaspoons reserved fat and heat over medium heat. Add chicken and salt; cook 7 to 8 minutes or until chicken is browned outside and no longer pink inside, stirring occasionally. Transfer to bowl.
Add remaining 2 teaspoons fat and shallot to skillet; cook 1 minute, stirring. Add mushrooms; cover and cook 5 minutes. Uncover, raise heat to medium-high, and cook, stirring frequently, 4 to 5 minutes longer or until mushrooms are browned and tender and most liquid has evaporated. 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. Serve topped with reserved bacon.
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