There is just so, so much good stuff packed into the Chicken Harvest Salad, it’s kind of hard to believe! Golden, savory, succulent chicken thighs, absolutely, but also sweet figs and creamy goat cheese, crisp apple slices and garden-fresh kale, and a sprinkle of bacon for extra meaty goodness! The coating of sweet and tangy Honey Dijon Vinaigrette over everything just enhances all the flavors on display. You’ll be enjoying the full bounty of goodness in Chicken Harvest Salad in no time!
Ingredients
For the vinaigrette:
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon fresh thyme leaves, chopped
- kosher salt, to taste
- freshly ground black pepper, to taste
For the salad:
- 4 slices bacon, cut into thirds
- 1 1/2 pounds chicken thighs, boneless and skinless
- 2 teaspoons fresh thyme leaves, chopped
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon canola oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 large bunch kale, stems removed and leaves shredded
- 1 medium apple, thinly sliced
- 1 cup fresh figs, quartered
- 1/2 cup celery, sliced
- 1/2 cup roasted salted almonds, coarsely chopped
- 3 ounces goat cheese, crumbled
Directions
Step 1 –In a medium bowl, add the olive oil, the vinegar, the Dijon mustard, the honey, 1 teaspoon of the thyme, the salt, and the pepper and whisk to combine. Set the vinaigrette aside.
Step 2 –Heat a large cast-iron skillet over medium-high heat.
Step 3 –Add the bacon and cook until brown and crispy, about 6-8 minutes.
Step 4 –Drain the excess fat from the skillet and transfer the bacon to a paper-towel-lined plate to drain.
Step 5 –Preheat the grill to medium heat.
Step 6 –Season the chicken with the remaining thyme, the onion powder, and the garlic powder.
Step 7 –Brush the chicken with the canola oil and season it with the salt and the pepper.
Step 8 –Add the chicken to the grill and cook, while turning occasionally, until the chicken reaches an internal temperature of 165 degrees F, about 10 minutes.
Step 9 –In a large bowl, add the kale.
Step 10 –Top the kale with the bacon, the chicken, the apple, the figs, the celery, the almonds, and the goat cheese.
Step 11 –Pour the vinaigrette on top of the salad and gently toss to combine.
Step 12 –Serve immediately.
