Summer Chicken Salad with Hot Bacon Dressing

by Thea Miller

Summer Chicken Salad with Hot Bacon Dressing

This is one flavor packed salad! Serves 6.

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

Salad1 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


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!

from Half Baked Harvest