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Juicy, tender chicken, crisp bacon, apples, figs and almonds with a honey Dijon vinaigrette. The ultimate, feel-good autumn salad!!
Hello, Fall!
Or should I say hello, Winter? I wore my parka this morning. No joke. It was 50 degrees F, and the highs next week will be 48 degrees F.
But hey, it’s technically Fall so I’m just going to roll with that and make this harvest salad for as long as possible. And yes, I am absolutely grilling my chicken until we have snowfall, which may happen in a few weeks! But don’t worry, guys. A grill pan on the stovetop will work just fine.
Aside from the juicy, tender grilled chicken thighs, we also have crunchy kale, crisp bacon, sliced apples, fresh, sweet figs, chopped almonds and crumbled goat cheese with a super bomb honey Dijon vinaigrette.
It’s the absolute must-have, feel-good Fall salad, guys. I promise.
Chicken Harvest Salad
Yield: 4servings
Prep: 20 minutesminutes
Cook: 20 minutesminutes
Total: 40 minutesminutes
Juicy, tender chicken, crisp bacon, apples, figs and almonds with a honey Dijon vinaigrette. The ultimate, feel-good autumn salad!!
1large bunch kale, stems removed and leaves shredded
1medium apple, thinly sliced
1cupquartered fresh figs
½cupsliced celery
½cuproasted salted almonds, coarsely chopped
3ouncesgoat cheese, crumbled
For the honey Dijon vinaigrette
⅓cupextra virgin olive oil
2tablespoonswhite wine vinegar
1tablespoonDijon mustard
2teaspoonshoney
1teaspoonchopped fresh thyme leaves
Kosher salt freshly ground black pepper, to taste
Instructions
In a medium bowl, whisk together olive oil, vinegar, Dijon, honey and thyme; season with salt and pepper, to taste. Set aside.
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; transfer bacon to a paper towel-lined plate.
Preheat grill to medium heat. Season chicken with thyme, onion powder and garlic powder.
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 degrees F, about 10 minutes.
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.