Chicken Harvest Salad
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(10)
Ingredients
4 servings
- 4 slices bacon, cut into thirds
- 1 ½ pounds boneless, skinless chicken thighs
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon canola oil
- Kosher salt freshly ground black pepper, to taste
- 1 large bunch kale, stems removed and leaves shredded
- 1 medium apple, thinly sliced
- 1 cup quartered fresh figs
- ½ cup sliced celery
- ½ cup roasted salted almonds, coarsely chopped
- 3 ounces goat cheese, crumbled
- ⅓ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon chopped fresh thyme leaves
- Kosher salt freshly ground black pepper, to taste
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Preparation
Chef’s notes
Chicken breasts can be used, but chicken thighs provide juicier, more flavorful meat.
Gala or honeycrisp apples are recommended.
Substitute goat cheese with halloumi, ricotta, feta, or cotija cheese.
Use 1 teaspoon of dried herbs for every tablespoon of fresh herbs.