Blueberry Spinach Salad with Hot Bacon Dressing
In a skillet, over medium heat, sauté bacon until crisp, about 7 minutes. Remove bacon and crumble; set aside. Add onion to drippings in skillet; cook, stirring, until translucent, about 4 minutes. Add sugar, vinegar, 1/3-cup water, salt and pepper; bring to boil. Reduce heat and simmer 5 minutes. In a small cup, combine cornstarch and 2 tablespoons water; add to simmering liquid, stirring rapidly; continue cooking until dressing is thickened, about 3 minutes. Stir in salt and pepper. In a large bowl, toss spinach and warm dressing. On four large plates, evenly divide spinach; sprinkle each with 1/2 cup blueberries, 1/4 cup tomatoes, 1/4 cup cheese crumbles,1 tablespoon reserved bacon, and 1 chicken breast. Serve immediately.