Melon Bacon Burrata Salad

Calories: 368kcal (18%), Carbohydrates: 17g (6%), Protein: 36g (72%), Fat: 17g (26%), Cholesterol: 16mg (5%), Sodium: 470mg (20%), Potassium: 731mg (21%), Fiber: 4g (17%), Sugar: 14g (16%)

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About Recipe
Melon Bacon Burrata Salad

Calories: 368kcal (18%), Carbohydrates: 17g (6%), Protein: 36g (72%), Fat: 17g (26%), Cholesterol: 16mg (5%), Sodium: 470mg (20%), Potassium: 731mg (21%), Fiber: 4g (17%), Sugar: 14g (16%)

Ingredients :
  • 1 lb chicken breast, raw
  • 6 slices Oscar Meyer Center Cut Bacon, pan-fried and drippings retained, chopped, (39 grams)
  • 8 cups baby spinach, (265 grams)
  • 2 cups canteloupe, balled, (350 grams)
  • 4 oz burrata cheese
  • 1/3 cup pecans, (40 grams)
  • Warm Bacon Vinaigrette
  • 1/4 cup shallot, finely diced, (40 grams)
  • 3 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tbsp dijon mustard
  • 1 1/2 tbsp bacon drippings, (22 grams)
Directions :

  1. Pan fry bacon according to package directions. Once the bacon has cooked, remove the pan from heat and add shallots to sauté until softened and fragrant. Add remaining dressing ingredients and whisk until smooth. Set aside with dressing in pan to stay warm.

  2. Cook chicken breast as desired. I prefer to brine mine and air fry. Get the directions here.

  3. Assemble salad with baby spinach, canteloupe, chicken, bacon, burrata cheese, pecans, and warm bacon dressing.

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