* Summer Salad with Hot Bacon Dressing
California Sweet Corn (Ear) THUMBNAIL
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Organic Girl Baby Spring Mix, 5oz THUMBNAIL
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Mary's Organic B/S Chicken Breast, 1 lb THUMBNAIL
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Medjool Dates, 1/2lb. Bag THUMBNAIL
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Summer Salad with Hot Bacon Dressing

 

  • ·  2 ears of corn, grilled (roughly 1 cup of corn)
  • ·  12 to 16 ounces spring greens
  • ·  2 boneless, skinless chicken breasts, grilled and diced
  • ·  1 avocado, thinly sliced
  • ·  6 medjool dates, pitted and chopped
  • ·  4 ounces goat cheese, crumbled
  • ·  ¼ cup pickled onions
  • ·  ¼ cup sliced almonds, toasted, if you wish

HOT BACON DRESSING

  • ·  3 slices bacon
  • ·  3 tablespoons bacon fat
  • ·  1 garlic clove minced
  • ·  3 tablespoons apple cider vinegar
  • ·  2 teaspoons brown sugar
  • ·  1 teaspoon dijon mustard
  • ·  1/4 teaspoon pepper
  • ·  1/8 teaspoon salt

·  Note: if you want to make the pickled onions, I suggest making them the night before or doing it an hour or so before assembling the salad. I also suggest making the dressing first and letting it stay warm on the stovetop.

·  Heat grill to medium-high heat. Season chicken with salt and pepper. Grill until chicken is cooked through, 10-12 minutes. Season corn with a small amount of olive oil, salt and pepper. While chicken is grilling, grill corn cobs by rotating once caramelized.

·  Since this salad calls for a lot of chopped ingredients, grill and chop the chicken, dates and corn off the cob first. Measure out goat cheese and almonds.

·  Toss the spring greens in a large bowl with a big pinch of salt and pepper. Add the chicken, corn, dates, goat cheese, onions and almonds. Add the avocado right before serving. Drizzle everything with the hot bacon dressing and eat!

HOT BACON DRESSING

·  Fry the bacon in a skillet until it’s browned and crispy, reserving the bacon fat for the dressing. (If you use very lean bacon, you may need an extra piece or 2 to get the 3 tablespoons.)

·  Add the bacon fat, minced garlic, vinegar, sugar and mustard to a saucepan over medium-low heat. Whisk constantly until the sugar has dissolved and the dressing slightly emulsifies. Season with the salt and pepper. Before serving, add in the crumbled bacon. You can keep this over low heat while stirring occasionally until ready to serve. You can also store it in the fridge and reheat it in a saucepan.  (How Sweet Eats) Serves 2-4

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