Melon Bacon Burrata Salad

Name: Melon Bacon Burrata Salad
Yield: 4 servings
Ingredients: 1 lb chicken breast, raw; 6 lices Oscar Meyer Center Cut Bacon, pan-fried and drippings retained, chopped; 8 cups baby spinach; 2 cups canteloupe, balled; 4 oz burrata cheese; 1/3 cup pecans; 1/4 cup shallot, finely diced; 3 tbsp apple cider vinegar; 2 tbsp maple syrup; 2 tbsp Dijon mustard; 1 1/2 tbsp bacon drippings

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Servings
4 servings
Calories
368 kcal
Course
Main Course, Salad, Brunch
Cuisine
American, International

Melon Bacon Burrata Salad

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 lb chicken breast, raw
6 lices 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)

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Instructions

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.
Cook chicken breast as desired. I prefer to brine mine and air fry. Get the directions here.
Assemble salad with baby spinach, canteloupe, chicken, bacon, burrata cheese, pecans, and warm bacon dressing.

Nutrition Information

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Calories 368kcal (18%) Carbohydrates 17g (6%) Protein 36g (72%) Fat 17g (26%) Cholesterol 16mg (5%) Sodium 470mg (20%) Potassium 731mg (21%) Fiber 4g (16%) Sugar 14g (28%)