Salad with Sautéed Chicken with Warm Bacon Vinaigrette

Salad with Sautéed Chicken with Warm Bacon Vinaigrette

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon olive oil

  • 4

    (6-ounce) skinless, boneless chicken breast halves

  • teaspoon kosher salt, divided

  • ½

    teaspoon black pepper

  • 3

    slices applewood-smoked bacon

  • ¼

    cup finely chopped shallots

  • 2

    tablespoons white wine vinegar

  • cup fat-free, lower-sodium chicken broth

  • 1

    tablespoon maple syrup

  • teaspoons Dijon mustard

  • 6

    cups arugula


1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken; let stand 8 minutes. Slice and keep warm. 2. Reduce heat to medium. Add bacon to pan; cook 6 minutes or until crisp, turning once. Remove bacon from pan, reserving drippings; drain. Crumble bacon. Add shallots to drippings in pan, and cook for 30 seconds, stirring constantly. Stir in vinegar, scraping pan to loosen browned bits. Stir in broth, syrup, and mustard; cook for 1 minute, stirring frequently. Remove from heat. Arrange 1 1/2 cups arugula on each of 4 plates; sprinkle evenly with the remaining 1/8 teaspoon salt. Top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving; top with crumbled bacon.


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