Okay, I had a hard time naming this beauty. I wanted to call it Harvest Greens & Chicken Salad with Bacon, Toasted Pecans, Pomegranates, Apple, and Caramelized Onions with Sweet Garlic Balsamic Dijon Dressing….but it seemed a little long. Don’t you think? This salad was so yummy I made it two nights in a row and no one even complained! It’s hardy enough to stand alone as a meal or you could leave out the chicken and serve it as a side salad next to the turkey on Thanksgiving. It’s a crowd pleaser so prepare to make a lot of it!
Harvest Chicken Salad
4-6 chicken breasts (about one per person)
4 slices of bacon, cooked and crumbled
salt & pepper
1 onion, yellow or purple works fine, thinly sliced
1 glove garlic, minced
1 head red leaf lettuce
1 bunch kale, stems removed
1 apple (I like Fuji or Gala), cored and cubed
1/2 cup pomegranate seeds or dried cranberries
handful pecans, toasted
crumbled feta cheese (optional)
Sweet Balsamic Dijon Dressing
1 clove garlic, pressed
2 tbsp. dijon mustard
2 tbsp. balsamic vinegar
1 tbsp. honey
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup olive oil
Heat a large skillet. Lightly toast the pecans until they are warm and fragrant. Put them in a bowl for later and start cooking the bacon. Once the bacon is good and crispy, remove from pan to a paper towel. Drain off most of the bacon grease, leaving just a little bit in the pan to brown the chicken in. Season chicken with salt and pepper. Toss in the garlic along with chicken breasts. Once the chicken is browned and cooked through, pull them out of the pan and slice them into strips. Now toss the sliced onion into the hot pan (you may need to add a little olive oil). Turn on medium low and let them caramelize while you chop and prepare the rest of the salad. Combine all the dressing ingredients and shake until well mixed.
Now put it all together. Toss the lettuce, kale, apple, pomegranate seeds, toasted pecans, and bacon together. Place chicken strips and some caramelized onion on top and drizzle with the dressing. Sooo yummy!