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
Step 1
In a medium bowl, whisk together olive oil, vinegar, Dijon, honey, and thyme; season with salt and pepper to taste. Set aside.
Step 2
Heat a large cast iron skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat and transfer bacon to a paper towel-lined plate.
Step 3
Preheat grill to medium heat. Season chicken with thyme, onion powder, and garlic powder.
Step 4
Brush chicken with canola oil; season with salt and pepper to taste. Add chicken to grill and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165°F, about 10 minutes.
Step 5
To assemble the salad, place kale in a large bowl; top with bacon, chicken, apple, figs, celery, almonds, and goat cheese. Pour the honey Dijon vinaigrette on top of the salad and gently toss to combine.
Step 6
Serve immediately.
Step 7
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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.
