1. Bring a large saucepan half filled with filtered water to a boil. Blanch baby spinach in boiling water for just a few seconds.
2. Drain and plunge spinach in a bowl of ice water. Drain again.
3. Using clean hands, squeeze all excess water out of the spinach. When most of the liquid is removed, break apart the spinach and set aside.
4. Pull bacon apart into strips. In a large skillet over medium high heat, fry the bacon until crispy.
5. While the bacon is cooking, shred chicken.
6. When bacon is crispy, remove to a paper towel-lined plate to drain.
7. Pour most of the bacon grease (leave about 3 tablespoons for every 4 servings) through a fine metal sieve into a clean mason jar.
8. Allow to cool on the countertop to room temperature, then cover and store in the fridge to use for frying in a future meal.
9. Add the chicken to the remaining bacon grease and sauté until warm. Add the cooked and drained spinach and continue cooking until uniformly hot.
10. Serve immediately with bacon crumbled on top.