Summer Chicken Salad with Hot Bacon Dressing

[nverland]

Summer Chicken Salad with Hot Bacon Dressing
Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings: 6

Ingredients

US

Dressing
6 thick-cut slices of bacon, chopped
1/4 cup extra virgin olive oil
1 shallot, thinly sliced
1-2 cloves garlic, grated
3 tablespoons apple cider vinegar
1 tablespoon fig preserves
1 tablespoon fresh thyme leaves
chili flakes
kosher salt and pepper
Salad
1 cup torn ciabatta bread
1 clove garlic, grated
6 cups mixed salad greens
2 cups grilled chicken, cubed or shredded
1-2 roasted/grilled bell peppers, sliced
3 ears grilled corn, kernels removed from the cob
2 cups cherry tomatoes, halved
1 avocado, sliced
1/2 cup crumbled blue cheese or feta cheese

Metric

Dressing
6 thick-cut slices of bacon, chopped
54 g extra virgin olive oil
1 shallot, thinly sliced
1-2 cloves garlic, grated
3 tablespoons apple cider vinegar
1 tablespoon fig preserves
1 tablespoon fresh thyme leaves
chili flakes
kosher salt and pepper
Salad
28 g torn ciabatta bread
1 clove garlic, grated
240 g mixed salad greens
280 g grilled chicken, cubed or shredded
1-2 roasted/grilled bell peppers, sliced
3 grilled corn, kernels removed from the cob
298 g cherry tomatoes, halved
1 avocado, sliced
67.5 g crumbled blue cheese or feta cheese


Instructions

1. To make the dressing. Combine all ingredients except the bacon in a glass jar and whisk until smooth.
2. Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Stir the bacon into the dressing.
3. To make the croutons. Heat the same skillet used to cook the bacon over medium heat. Add the bread and toss in the bacon grease. If needed add 1-2 tablespoons olive oil. Cook until toasted, 5 minutes, stirring occasionally. Add the garlic, then remove from the heat and season with salt.
4. To assemble the salad. In a large salad bowl, combine the greens, chicken, peppers, corn, tomatoes, avocado, cheese, and croutons. Toss well with the dressing. Enjoy!

Notes
Herb Grilled Chicken: In a large bowl, toss 1 pound of chicken tenders with 3 tablespoons olive oil, 3 tablespoons grainy dijon mustard, 2 tablespoons lemon juice, 2 tablespoons balsamic vinegar, 1/3 cup chopped fresh herbs, kosher salt and black pepper. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes.