Summer Chicken Salad with Hot Bacon Dressing
Rating
The perfect colorful, quick, easy, and delicious dinner salad for any night of the week!
Ingredients
- DRESSING
- 6 thick-cut slices of bacon, chopped
- ¼ 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
- ½ cup crumbled blue cheese or feta cheese
Instructions
- To make the dressing. Combine all ingredients except the bacon in a glass jar and whisk until smooth.
- Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Stir the bacon into the dressing.
- 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.
- 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!
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