Chicken Salad with Mustard-Thyme Vinaigrette

This hearty chicken salad is served warm and dressed with a tangy vinaigrette that contains Dijon mustard with seeds.  Dijon, like most European mustards, is made from brown seeds and is much zestier and more flavorful than American-style prepared mustard.  You can substitute other mustards, but you won't get the same bold flavor.  This is a perfect salad for dinner dish.  Enjoy!

3 slices of bacon, cut into 1/2" pieces

3 green onions, thinly sliced

1/3 cup cider vinegar or red wine vinegar

1 Tbsp olive oil

1 Tbsp Dijon mustard with seeds

2 tsp fresh thyme leaves

1/2 tsp salt

3 cups coarsely shredded boneless, skinless chicken breasts

1 Granny Smith apple, unpeeled, cored and thinly sliced

1 bag 5 - 6 oz prewashed baby spinach

Prepare 1 lb of chicken breasts with your choice of seasoning.  Shred and set aside.

In a non-stick 10" skillet, cook bacon over medium heat, stirring, until browned, 5 - 6 minutes.  Add green onions and cook, stirring, 1 minute.  Remove skillet from heat.  Stir in vinegar, oil, mustard, thyme, and salt.   

Meanwhile, in a large serving bowl, toss chicken with apple and spinach until combined.  

Pour the warm dressing over chicken mixture.  Toss until salad is evenly coated.  Serve immediately.