Chicken & Spinach Salad
on the Big Green Egg

Ingredients

• 8oz baby spinach, rinsed and drained



• 1/4 cup red wine vinegar



• 1/2 cup thinly sliced onions



• 1 tsp Dijon mustard



• 1/2 cup thinly sliced white mushrooms



• 1 TBS granulated sugar



• 2 cups 1 inch cubes French bread



• 1/2 cup + 2 tsp olive oil



• 4 TBS unsalted butter melted



• kosher salt and fresh ground pepper



• 4-5 slices of apple wood bacon



• 4 boneless, skinless chicken breast



• 1/4 cup minced shallots



• 4 large eggs, hard boiled and peeled



• 1 tsp minced garlic

Directions:

1. Preheat Egg to 400 degrees



2. Combine spinach, onion and mushrooms in a large bowl and set aside.



3. To make croutons, toss bread in a bowl with melted butter to coat. Place on a grill pan turning constantly until all sides are toasted. Remove grill pan and croutons, set aside until cool, add to salad.



4. To make the vinaigrette, cook the bacon until crisp in a small frying pan, then transfer bacon to plate lined with paper towels. Reserve the bacon fat in the frying pan. Dice the bacon and add to salad. Add the shallots and garlic to bacon fat and cook for two minutes. Add the vinegar, mustard, and sugar, Stir well. Using a whisk, slowly add ½ cup of the olive oil and mix until emulsified. Season with salt and pepper.



5. To grill the chicken brush with remaining 2 TBS of olive oil and season with salt and pepper. Place the chicken on the grid and close the lid of the Egg. Cook for 8 minutes per side or until the internal temp reaches 165 degrees. Allow chicken to cool to room temp.



6. To assemble, pour vinaigrette over the spinach salad, season with salt and pepper, and toss well. Divide salad between plates. Slice chicken and place one breast on top of salad, quarter eggs and arrange 4 quarters on each plate. Serve immediately.

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