Chicken Harvest Salad
User Reviews
4.9
30 reviews
Excellent
Chicken Harvest Salad
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Juicy, tender chicken, crisp bacon, apples, figs and almonds with a honey Dijon vinaigrette. The ultimate, feel-good autumn salad!!
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Ingredients
- 4 lices Bacon cut into thirds
- 1 ½ pounds chicken thighs boneless, skinless
- 2 teaspoons thyme chopped fresh leaves
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon canola oil
- kosher salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 kale stems removed and leaves shredded, large bunch
- 1 apple thinly sliced, medium
- 1 cup figs quartered, fresh
- ½ cup celery sliced
- ½ cup almonds coarsely chopped, roasted, salted
- 3 ounces goat cheese crumbled
For the honey Dijon vinaigrette
- ⅓ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon thyme chopped fresh leaves
- kosher salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- In a medium bowl, whisk together olive oil, vinegar, Dijon, honey and thyme; season with salt and pepper, to taste. Set aside.
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- Preheat grill to medium heat. Season chicken with thyme, onion powder and garlic powder.
- Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- To assemble the salad, place kale in a large bowl; top with bacon, chicken, apple, figs, celery, almonds and goat cheese. Pour the honey Dijon vinaigrette on top of the salad and gently toss to combine.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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