Crispy Bacon Chicken Salad with Pear, Pecans &Amp; Fig-Dijon Vinaigrette

This vibrant salad is a symphony of textures and flavors. Crispy bacon mingles with creamy goat cheese, while sweet pear offsets crunchy pecans. The star of the show is a sweet and tangy fig-Dijon vinaigrette that ties everything together.

Fresh mixed greens provide the perfect canvas for this masterpiece, where every forkful delivers a delightful surprise. It’s a quick and easy dinner that feels special enough for company.

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Ingredients

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

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice the pear. Halve, peel and thinly slice the shallot. Crumble goat cheese into a small bowl; refrigerate until ready to use.
2. Cut bacon into bite-size pieces. Heat a drizzle of olive oil in a medium nonstick pan over medium-high heat. Add bacon and cook, stirring occasionally, until crispy, 4-6 minutes. Transfer bacon to a paper-towel-lined plate using a slotted spoon.
3. In a small bowl, combine fig jam, Dijon mustard, white wine vinegar, 2 tablespoons olive oil, salt and pepper. Whisk until smooth.
4. In a large bowl, combine mixed greens, sliced pear and shallot. Add dressing to taste and toss to coat. Season with salt and pepper. Divide salad among shallow bowls. Top with bacon, pecans and crumbled goat cheese. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

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

How do I store leftovers?

Store the salad components separately. Keep the dressed greens in an airtight container in the fridge for up to 1 day, but for best texture, assemble fresh.

Can I make this salad vegetarian?

Absolutely! Omit the chicken and bacon and add extra pecans or roasted chickpeas for protein.