Greatest Salad Ever, Warm Chicken, Bacon, Tomato and Balsamic
This salad is AWESOME! I probably eat this salad at least once a week, and have for a few years. It's probably the backbone, or foundation of my entire outlook on this way of eating. It's fresh, warm, comforting, delicious, a little sweet, a little dangerous, it has no FrankenFoods, it's a combination of cooked and raw ingredients, plus ... it has BACON!
This particular salad is more or less the "home version" of a salad that I learned to make working at a San Francisco restaurant called "Postrio" in 1992. I loved it, then ... and I love it now!
If I had to be truly honest about how I make this ... the end result isn't as attractive as the photo. In the photo, I cooked the whole chicken breast, then sliced it. I cheated ... for a pretty photo. In reality, I just cut raw chicken into chunks and saute it with olive oil and/or bacon fat. The recipe will explain it. I hope you enjoy this salad HALF as much as I have through the years!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 Servings
- 4 cups mixed baby greens washed
- 1 lb fresh mozzarella cubed
- 1 lb fresh tomatoes cubed
- 16 leaves fresh basil hand torn
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 4 each boneless chicken breasts cubed (or equivalent thigh meat - skin optional)
- 2 each garlic clove minced
- 8 slices raw bacon chopped (for bits)
- salt and pepper to taste
In a large salad bowl, add greens, mozzarella, tomatoes and large pieces of hand torn basil leaves, keeping the tomatoes on the side of the bowl, in a nice pile.
Season the tomatoes with a little salt and pepper (the salt will pull the tomato juice from the tomatoes, which will mix with the salad, later).
In a cup, place the olive oil and balsamic vinegar. Set the vinaigrette aside.
In a medium bowl, mix the cut chicken with the chopped garlic. Season the chicken with a little salt and pepper.
In a sauté pan, over medium heat, cook the bacon until the bacon is crispy.
Remove the bacon from the bacon grease and set aside, while leaving the grease in the hot pan.
Add the seasoned chicken to the hot bacon fat and cook until the chicken is cooked through.
At the last minute, at the bacon back into the chicken, simply to warm it up.
Pour the vinaigrette over the top of the salad, in the salad bowl.
Pour the hot chicken, bacon and bacon fat over the tomatoes, in the salad bowl.
Quickly toss the salad, serve and eat! Should slightly wilt and have a great sweet bacon taste!
Serving: 4g | Calories: 933.43kcal | Carbohydrates: 9.6775g | Protein: 59.72g | Fat: 69.7775g | Fiber: 2.255g