| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 large chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1/2 pound thick-cut applewood smoked bacon
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 5 tablespoons good olive oil
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ripe Hass avocados
- Juice of 1 lemon
- 1 pint cherry tomatoes, halved through the stem
- 1 cup diced English Stilton, or other crumbly blue cheese
- 3 ounces baby arugula
Instructions
- Preheat the oven to 350 degrees. Arrange 2 racks evenly spaced in the oven.
- Place the chicken breasts, skin side up, on one sheet pan. Pat the chicken dry with paper towels, rub the tops completely with olive oil, and sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until a meat thermometer registers 140 degrees. Cover with aluminum foil and allow to rest for 10 minutes. When cool enough to handle, discard the skin and bones, and cut the chicken in 1-inch dice.
- At the same time, place a baking rack on the second sheet pan and lay the bacon out on the rack in one layer. Roast the bacon for 20 to 25 minutes in the same oven with the chicken, until browned and cooked. Set the bacon aside, until cool enough to handle and cut in large dice.
- Meanwhile, make the vinaigrette: Whisk together the lemon juice, olive oil, mustard, salt, and pepper in a measuring cup and set aside.
- Cut the avocados in half, remove the seeds, and peel. Cut into 1-inch dice, toss with the lemon juice, and set aside.
- Place the chicken and tomatoes in a large serving bowl. Sprinkle generously with salt and pepper and enough vinaigrette to moisten. Toss well. Add the avocados, bacon, Stilton, arugula, and additional vinaigrette and toss carefully. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 676 |
| Total Fat | 59 g |
| Saturated Fat | 16 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 28 g |
| Cholesterol | 103 mg |
| Sodium | 773 mg |
Reviews
A very hearty and filling salad
Terrific summer meal. We used Romaine and radicchio, and Costco chicken. The salad dressing is awesome. Thanks Ina!
Deliciously simple and healthy! Another one of my Ina “go-to” recipes.
So good! It’s now part of our weeknight dinner rotation! The dressing is so simple and delish! Also, You can you use boneless chicken breast and cook the same way for 25 minutes at 350
So delicious! I used turkey bacon because we don’t eat pork, and added hard boiled eggs. It makes a lot to easily feed a crowd. Ina’s recipes always deliver.
I don’t like arugula so I use the more traditional romaine or butter lettuce. Otherwise this is just yummy. The best way to cook chicken for salads or soup. I add soft cooked eggs which is traditional. The dressing is excellent.
Simple and delicious. served it “deconstructed” for our 4 year old before I tossed it for my husband and I. Liked the dressing but thought it would also pair well with a green goddess dressing. I served it with a warm french baguette
Family favorite!! I must make this once a week. Simple and delicious. I have made two changes, I swap out the blue cheese not my families favorite I use ricotta salata instead and instead of arugula any other lettuce (watercress, boston etc).
Wonderful dish. One of my favorites. Followed the recipe exactly….Another great recipe from Ina!
YUM.
Followed the recipe exactly, but added a bit of thinly sliced red onion.
SO GOOD.
My husband raved about it, and he’s not an avocado fan!
Will make this a lot.
Followed the recipe exactly, but added a bit of thinly sliced red onion.
SO GOOD.
My husband raved about it, and he’s not an avocado fan!
Will make this a lot.