Juicy, tender chicken, crisp bacon, apples, figs and almonds with a honey Dijon vinaigrette. The ultimate, feel-good autumn salad!!
4.9 stars (10 ratings)
Ingredients
4slicesbacon, cut into thirds
1 ½poundsboneless, skinless chicken thighs
2teaspoonschopped fresh thyme leaves
1teaspoononion powder
½teaspoongarlic powder
1tablespooncanola oil
Kosher salt freshly ground black pepper, to taste
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.