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3 from 3 votes

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
Calories: 933.43kcal
Author: DJ Foodie

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Serving: 4g | Calories: 933.43kcal | Carbohydrates: 9.6775g | Protein: 59.72g | Fat: 69.7775g | Fiber: 2.255g