Spinach and Kale Salad with Bacon and Chicken

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.
Click here to get 11 of Dr. Anna’s favorite recipes for menopause!
Back to blog
1 of 3
Dr. Anna Cabeca

Dr. Anna Cabeca

Certified OB/GYN, Anti-Aging and Integrative Medicine expert and founder of The Girlfriend Doctor. During Dr. Anna’s health journey, she turned to research to create products to help thousands of women through menopause, hormones, and sexual health. She is the author of best-selling The Hormone Fix, and Keto-Green 16 and MenuPause.

Learn more about my scientific advisory board.