Chopped Chicken, Bacon & Brussels Sprouts Salad
with Blue Cheese, Currants & Sherry Vinaigrette
Who doesn’t love the classic combination of bacon and blue cheese in a crisp salad? Here we created a fresh spin on an old classic by subbing in escarole and shredded Brussels sprouts for the regular iceberg lettuce. The smoky bacon flavor carries throughout the whole salad because we used some of the fat for the vinaigrette that features sherry vinegar from Spain.
- 4 Ounces Brussels Sprouts
- 1 Slice Bacon
- 1 Bunch Parsley
- 1 Shallot
- 1 Head Escarole
- 1 Tablespoon Sherry Vinegar
- 1/4 Cup Pecans
- 2 Boneless, Skinless Chicken Breasts
- 1/2 Cup Blue Cheese, Crumbled
- 2 Tablespoons Currants
Prepare the ingredients:
Wash and dry the fresh produce. Cut the Brussels sprouts in half, then very thinly slice. Cut the bacon into small pieces. Pick the parley leaves off the stems and roughly chop. Chop the escarole into bite-sized pieces. Peel and mince the shallot and place in a bowl with the sherry vinegar. Roughly chop the pecans.
Toast the pecans:
In a large, dry pan, toast the pecans over medium-high heat for 2 to 3 minutes, or until fragrant, stirring frequently. Transfer to a bowl and wipe out the pan.
Cook the bacon:
In the same pan used to toast the pecans, cook the bacon on medium-high heat for 4 to 5 minutes, or until the bacon is crispy. Transfer to a paper-towel-lined plate, leaving the bacon fat in the pan.
Cook the chicken:
Season both sides of the chicken with salt and pepper. In the same pan used to cook the bacon, heat the reserved bacon fat on medium until hot. Add the chicken and cook for 4 to 6 minutes per side, or until cooked through. Transfer the chicken to plate, leaving any juices in the pan. Allow the chicken to rest for at least 5 minutes. When cool enough to handle, chop the chicken into bite-sized pieces.
Deglaze the pan:
Add about 2 tablespoons of water to the still-hot pan, using a spoon to scrape up any browned bits on the bottom. Cook for 30 seconds to 1 minute on medium heat, or until the liquid is reduced in volume. Pour the reduced liquid into the shallot-vinegar mixture.
Make the vinaigrette & salad:
Season the shallot-vinegar mixture with salt and pepper, then slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the chopped chicken, escarole, crumbled blue cheese, Brussels sprouts, crispy bacon, pecans, currants, and parsley. Season with salt and pepper and add some of the vinaigrette (you may have extra vinaigrette). Toss to thoroughly coat. To plate your dish, divide the salad between 2 dishes. Enjoy!