Crispy Bacon Chicken Salad with Pear, Pecans and Fig-Dijon Vinaigrette

This vibrant salad brings together a symphony of textures and flavors: crispy bacon, tender chicken, creamy goat cheese, sweet pear and crunchy pecans. The star of the show is a sweet and tangy fig-Dijon vinaigrette that ties everything together beautifully.

Ready in just 20 minutes, this dish is perfect for busy nights when you crave a satisfying, stress-free meal. Serve it as a main course or a hearty side-either way, every forkful delivers a delightful surprise.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 unit Fig JamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 ounce Goat CheeseView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the pear, remove the core and thinly slice. Peel and thinly slice the shallot. Crumble the goat cheese into a small bowl and refrigerate until ready to use.
2. Cut the bacon into bite-size pieces. (Tip: Use kitchen shears to cut the bacon directly into the pan for easy cleanup.) Heat a drizzle of olive oil in a medium nonstick pan over medium-high heat. Add the bacon and cook, stirring occasionally, until crispy, 4-6 minutes. Adjust heat if browning too quickly. Turn off the heat, then use a slotted spoon to transfer the bacon to a paper-towel-lined plate.
3. In a small bowl, whisk together the fig jam, Dijon mustard, white wine vinegar, 2 tablespoons olive oil and a pinch of salt and pepper to make the vinaigrette.
4. In a large bowl, combine the mixed greens, sliced pear and sliced shallot. Add as much dressing as desired and toss to coat. Season with salt and pepper to taste. Divide the salad among shallow bowls. Top with the crispy bacon, pecans and crumbled goat cheese. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, crumbled feta or blue cheese would work well as substitutes for goat cheese.

How can I make this salad dairy-free?

Omit the goat cheese or replace it with a dairy-free alternative like vegan feta. The dressing is naturally dairy-free.

Can I prepare this salad in advance?

You can prep the ingredients ahead: cook the bacon, slice the pear and shallot and make the dressing. Assemble the salad just before serving to keep the greens crisp.