Warm Mushroom and Chicken Salad With Bacon

• 4 slices bacon, cut into 1/2-inch pieces
• 1 12 lbs boneless skinless chicken breasts, cut into 1/2-inch wide strips
• salt
• 2 ounces shallots, finely chopped (about 1 medium)
• 1 lb cremini mushroom, sliced
• 1 cup reduced-sodium chicken broth
• 2 tablespoons balsamic vinegar
• 5 (6 ounce) bags baby arugula
• 3 ounces head frisee, stem ends trimmed and discarded

1. In 12-inch skillet, cook bacon on medium heat 5-6 minutes or until browned, stirring occasionally.
2. With slotted spoon, transfer bacon to paper towels to drain; remove fat from skillet and reserve 4 teaspoons.
3. (If you do not have 4 teaspoons bacon fat, add enough olive oil to equal 4 teaspoons.
4. ).
5. To same skillet, return 2 teaspoons reserved bacon fat and heat on medium heat until hot.
6. Add chicken and 1/4 teaspoon salt; cook 7-8 minutes or until browned on the outside and no longer pink inside, stirring and turning occasionally.
7. Transfer to bowl.
8. Add remaining 2 teaspoons bacon fat and shallot; cook 1 minute, stirring.
9. Add mushrooms; cover and cook 5 minutes.
10. Uncover and cook 4-5 minutes longer on medium-high or until mushrooms are browned and tender and most of the liquid has evaporated, stirring frequently.
11. Add broth and vinegar; heat to boiling.
12. Remove skillet from heat.
13. In large bowl, combine argula and frisee.
14. Add chicken and mushroom mixture and toss until well combined.
15. To serve, top with reserved bacon pieces.
16. Serve right away.

bacon, chicken breasts, salt, shallots, cremini mushroom, chicken broth, balsamic vinegar, arugula, head frisee

Taken from www.food.com/recipe/warm-mushroom-and-chicken-salad-with-bacon-372509 (may not work)