Grilled Chicken and Spinach salad with Hot Bacon Vinaigrette

This. This salad I looooooove. This is a meal on its own. Omit the chicken for this to be a side dish or first course.

This recipe fed me as a dinner entree.

Hard boil 2 eggs. Easy- cover 2 eggs with water in a saucepan. Bring to boil. Once water is at rolling boil, remove from heat and cover for 10 minutes. Carefully drain and set in cold water for 5 minutes before peeling. Slice into 4 pieces. Season a boneless skinless chicken breast with s+p and drizzle with olive oil. Heat grill (stovetop grill works too!) and grill breast til fully cooked. Meanwhile, chop 2 strips of bacon into bite sized pieces. Fry in saute pan until crispy. Use slotted spoon to remove bits and drain on paper towel. To bacon grease, add 2 TBS red wine vinegar, 1/2 TSP dijon mustard, 1/2 TSP honey, s+p and stir until all is heated thru. Add a pinch of crushed red pepper flakes for heat if you like. Let sit on low heat until salad is ready.  Place a couple handfuls of fresh spinach on plate. Add sliced button mushrooms, sliced tomatoes, and sliced hard boiled eggs. Slice up the chicken breast and add to salad. Add a TBS or so of diced onion to the dressing in the pan. Saute for about 30 seconds. Drizzle vinaigrette over salad. Lastly, sprinkle the bacon bits over everything. EAT!!