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    Spinach and Kale Salad with Bacon and Chicken

    • 1 min read

    With meal prepping, it’s easy to throw a fabulous salad together for lunches using leftovers. That’s how many of my salad creations come to life, including this one!


    Serves: 4


    • 4 slices bacon
    • 1 medium onion, thinly sliced
    • 1 pound organic or pasture-raised chicken breasts, cubed
    • 1 bunch each of baby spinach and kale (4 packed cups).
    • 1/2 cup sliced mushrooms
    • 2 tablespoons Basil Thyme Vinaigrette 
    • Sprouts, chopped parsley
    • Sunflower seeds, for garnish


    1. Place the bacon in a pan over medium heat and cook for 5 minutes, until slightly crispy.
    2. Set the bacon aside and drain half of the fat from the pan.
    3. Add the onion and 1/4 teaspoon salt to the remaining fat in the pan and cook over medium-low heat for 20 minutes, stirring occasionally.
    4. Increase the heat to medium high. Add the chicken and mushrooms, and continue to cook for 8 minutes, or until the chicken is cooked through.
    5. Roughly chop the bacon, then return it to the pan just long enough to reheat it. Remove the skillet from the heat.
    6. Place the spinach or kale in a bowl. Add the vinaigrette and toss.
    7. Spoon the hot chicken mixture over the spinach. Top with sprouts, parsley, and sunflower seeds.

    Love this recipe! Get 15 of Dr. Anna's Favorite Keto-Green recipes here.

    Dr. Anna Cabeca

    Dr. Anna Cabeca

    Dr. Anna is a Triple Board Certified OB/GYN, Anti-Aging Medicine expert, and author of the best selling book, The Hormone Fix.

    Dr. Anna helps women heal the 9 most dreadful symptoms of menopause with natural, safe solutions. Follow her for content on hormonal imbalances, vaginal dryness, menopause (and more) that are medically backed, and created to empower women — not just treat them.