Bacon Chicken Avocado Salad

Bacon Chicken Avocado Salad

November 17, 2024

Ingredients

Salad

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp Dijon mustard
  • zest and juice of 1 lemon
  • 4 garlic cloves, finely chopped
  • 1 medium shallot, finely chopped
  • 2 tbsp chopped fresh rosemary or 1 tbsp dried
  • 1 tsp smoked paprika
  • salt and freshly ground black pepper
  • 1 pound boneless, skinless chicken tenders
  • 6 cups mixed greens, such as romaine and baby arugula
  • 1 cup cherry tomatoes, halved
  • 1 or 2 nectarines or peaches, sliced
  • 1 to 2 balls burrata cheese, at room temperature
  • 2 avocados, sliced

Vinaigrette

  • 4 slices thick-cut bacon, chopped
  • 14 cup extra-virgin olive oil
  • 2 medium shallots, thinly sliced
  • 3 tbsp champagne vinegar
  • 1/3 cup chopped fresh tender herbs, such as oregano, basil, and dill
  • crushed red pepper flakes
  • salt and freshly ground black pepper

Directions

  1. Preheat the oven to 425 F.
  2. In a medium bowl, stir together the olive oil, mustard, lemon zest and juice, garlic, shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and turn to coat. Transfer the chicken to a baking sheet. Roast until the chicken is cooked through, 20 to 25 minutes. Remove the baking sheet from the oven and cut it into bite- size pieces.
  3. Meanwhile, make the vinaigrette. Place the bacon in a large skillet over medium heat and cook, stirring, until the bacon is crispy and the fat has rendered, about 5 minutes. Transfer the bacon to a plate. Drain off the fat.
  4. To the same skillet over medium heat, add the olive oil and shallots. Cook, stirring occasionally, until the shallots are soft and fragrant, 2 to 3 minutes. Remove the skillet from the heat and let cool slightly. Whisk in the vinegar and herbs. Season with red pepper flakes, salt, and pepper. Stir the cooked bacon into the vinaigrette.
  5. In a large serving bowl, combine the greens, cherry tomatoes, and peaches. Add 1/2 cup of the vinaigrette and toss to coat. Break the burrata over the salad. Add the chicken and avocado. Drizzle the remaining vinaigrette over the top.