Big salads are a fave in our kitchen, and this one definitely is satisfying enough to have as a meal.
Chicken Bacon Salad with Honey Mustard Vinaigrette
- 1 teaspoon neutral oil
- 4 chicken thighs skin removed
- salt to taste
- 3 slices of bacon
- 1 cup baby tomatoes halved
- 1/2 cup cucumbers sliced
- 4 cups red lettuce torn
- 1 tablespoon kalamata olives sliced
- 1/4 cup aged cheddar cheese crumbled
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon honey
- 1 tablespoons red wine vinegar
- 1 garlic clove
Heat oil in a skillet on medium-high heat. Season the chicken with a pinch of salt on both sides, then cook 8-10 minutes, or until completely cooked through (internal temperature should read 165F). Tear chicken into medium-sized pieces.
In the same pan, cook the bacon until nice and crispy. Break up into small bite-sized pieces, and set aside.
In a food processor, combine the mayonnaise, mustard, honey, red wine vinegar and garlic. Blend until completely smooth.
Combine together the tomatoes, cucumber, red lettuce, olives, chicken, and bacon on a serving platter or in a large bowl. Top with crumbled cheddar cheese and drizzle with vinaigrette.