My favorite hearty chicken salad, loaded with garlic chicken, tomatoes, bacon, and feta. So good, you won’t mind eating your greens!
Cook and crumble the bacon or cut into 1/2 inch pieces. My preferred method for cooking bacon is 12-15 minutes in the oven at 400°F on a foil-covered baking sheet.
Take chicken directly from marinade to a hot skillet or grill. Cook until a meat thermometer inserted into the center of the breasts reads 160°F, 5-8 minutes per side and allow to rest for at least 5 minutes before cutting into strips.
This dressing makes enough for six 2-tablespoon servings.
Small-yield Instructions: This recipe halves cleanly.
Make-ahead Instructions: The dressing will keep up to two weeks in the refrigerator, but must come to room temperature and be shaken before serving (the olive oil will solidify in the fridge). Bacon and chicken can be cooked a couple days in advance. Romaine can be cut a couple of days in advance but will lose some of its crispness. Tomatoes should be cut and salad assembled day of.
Freezer Instructions: Extra chicken and bacon can be frozen together in an air-tight container for up to 4 months. Allow to defrost in the refrigerator. Dairy and vegetables with high water content like lettuce and tomatoes shouldn’t be frozen for salad.