I could have called this "spinach and bacon and chicken salad" or "pecan and mixed green salad" because this salad contains SO MANY awesome ingredients, I didn't know where to begin. And you won't know where to put your fork first. Only that you will want to get as much of this into your mouth as fast as you can.
But I believe the strawberries are the true highlight. The strawberries, when combined with the goat cheese, a toasted pecan, a bit of bacon, and a touch of dressing will definitely elicit a food-gasm. I apologize to those of you who should not have heard that, but I do not exaggerate. Try it and see for yourself.
About half of a 5 oz. bag of pre-washed salad greens (spinach or Sorrento mix is excellent.)
2 strips of all-natural bacon, cooked and crumpled
1 cup of sliced fresh organic strawberries (local if possible!)
About 10 pecan halves
About 3-4 ounces chopped roasted chicken breast
1 ounce crumbled goat cheese
For the dressing:
The fat from the bacon
1-2 TB red wine vinegar
1 TB strawberry jam (Hot and Sweet Pepper Jelly is also great in this dressing!)
Begin by frying the bacon over low heat until all the fat is rendered and the bacon is crisp and brown. (Not black. I sometimes make this mistake.) Also throw the pecan halves into the pan to toast, unless you are using roasted pecans. (Do not burn these, either!) Drain the bacon and pecans on a paper towel. Toss the greens into a large bowl and top with all the other salad ingredients.
To make dressing, pour the vinegar and jam into the frying pan with the warm bacon fat. Stir over low heat just until the dressing is warm and very slightly thickened. Pour immediately over salad. Enjoy! (Makes one large dinner portion salad. Do not share. Approximately 600 calories.)