- 1
Ingredients
- 6 strips thickly sliced bacon
- 3 boneless, skinless chicken thighs, rinsed and patted dry with paper towels
- Kosher salt and freshly ground black pepper
- 10 cups lightly packed mixed greens (I like a mix of iceberg lettuce, arugula, and radicchio)
- 1/2 large red onion, thinly sliced
- 1 large tomato, cored, seeded, and chopped
- 1 large ripe avocado, peeled and thinly sliced
- 2/3 cup crumbled blue cheese, such as Roquefort
- 2 hard-cooked eggs, peeled and quartered lengthwise
- 1 large ear fresh corn, kernels sliced off
- 1/4 cup chopped fresh flat-leaf parsley
- 1 cup Balsamic Vinaigrette
Preparation
Step 1
10 cups lightly packed mixed greens (I like a mix of iceberg lettuce, arugula, and radicchio)
In a large skillet over medium heat, cook the bacon, turning once or twice, until evenly browned and fully crisped, about 7 minutes. Remove the pan from the heat and transfer the bacon to a plate lined with paper towels to drain and cool; reserve the skillet with the bacon drippings. Open the chicken thighs and trim any excess fat; season with salt and pepper. Return the skillet with the drippings to medium-high heat. When the fat is hot, carefully add the thighs. Brown, turning once, until cooked through, about 4 minutes each side. Transfer the chicken to a plate to cool.
Variations
Use pancetta instead of bacon. Add fresh basil or mint leaves to the mixed greens. Replace the blue cheese with feta.