Chicken, Bacon and Spinach Salad

From: Susie D

On Mar 22, 2005

I prepared this for lunch today & it was a good choice. I would say the suggested 6 serving size is for very small side salads. I found it made 2 very generous meal size salads. The salad is very filling & the ingredients were a creative blend. I especially liked adding the crunch of the cashews & chinese noodles. I do think the dressing amount needs to be increased or doubled to cover all of the salad. I left the table & prepared more. It seemed the chinese noodles were absorbing it faster than I could dress the salad. Other than that, I was very happy with this selection. The combo of ingredients works well together. Thanks chef!!

From: VO

On Mar 19, 2005

This is a lovely dinner salad - but if you think this will make 6 servings, you underestimate how delicious this is!!

From: Chef #312679

On Jul 21, 2006

My husband and I really enjoyed this salad. I left out the bean sprouts (because the store didn't have any) and the raisins. I think that craisins would be good in the place of raisins if you aren't a raisin fan. I used extra garlic in the dressing because we love garlic. We will definately have this again!!

From: TOOLBELT DIVA

On Mar 19, 2005

Congratulations, Chef, you have captured the hearts of three people with your Chicken, Bacon and Spinach Salad. I took the salad to the home of two friends/neighbours on my street, and shared this recipe as lunch, today with them. Our responses were: ...."delightful", ...."the lemon flavour is subtle and refreshing". ...."I love the combination of soft leaf spinach and crunchy noodles." ...."Apart from flavour, red onion adds just the right blend of colour, without overwhelming the salad". ...."The dressing ingredients combination is perfect with noodles and bean sprouts." Served with a crusty french baguette, our lunch received six thumbs up, from three diners and five stars for the chef. I shall be adding this recipe to my cookbook, and my two friends??? Yes, they received a printout as their reward. Thank you, chef, for sharing your talent.