Bacon Chicken Avocado Salad
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
- Preheat the oven to 425 F.
- 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.
- 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.
- 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.
- 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.