Crispy Bacon, Chicken &Amp; Goat Cheese Salad with Fig-Dijon Vinaigrette

This stunning salad is a celebration of textures and flavors. Crispy bacon meets creamy goat cheese, while sweet pear balances crunchy pecans. The real star is the homemade fig-Dijon vinaigrette-a perfect blend of sweet and tangy. Fresh mixed greens provide the ideal base for this dish, where every bite brings a delightful surprise.

Ready in just 20 minutes, this salad is perfect for busy weeknights when you want a tasty, stress-free meal. It’s packed with protein and fresh ingredients, making it a satisfying main course or a showstopping side.

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Ingredients

10 ounce Organic Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, core and thinly slice the pear. Halve, 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. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
3. In a small bowl, combine the fig jam, Dijon mustard, white wine vinegar, 2 tablespoons olive oil and a pinch of salt and pepper. Whisk until smooth.
4. In a large bowl, combine the mixed greens, sliced pear and sliced shallot. Add as much dressing as you like 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, you can substitute goat cheese with feta, blue cheese or shaved Parmesan for a different flavor profile.

How can I make this salad vegetarian?

Omit the bacon and chicken. Add roasted chickpeas or extra pecans for protein and crunch.

Can I prepare this salad ahead of time?

You can prep the ingredients (cook bacon, make dressing, slice pear and shallot) up to a day in advance. Assemble just before serving to keep the greens crisp.