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Juicy, tender hen, crisp bacon, apples, figs and almonds with a honey Dijon French dressing. The last word, feel-good autumn salad!!
Hiya, Fall!
Or ought to I say howdy, Winter? I wore my parka this morning. No joke. It was 50 levels F, and the highs subsequent week can be 48 levels F.
However hey, it’s technically Fall so I’m simply going to roll with that and make this harvest salad for so long as attainable. And sure, I’m completely grilling my hen till we’ve got snowfall, which can occur in a couple of weeks! However don’t fear, guys. A grill pan on the stovetop will work simply high-quality.
Other than the juicy, tender grilled hen thighs, we even have crunchy kale, crisp bacon, sliced apples, recent, candy figs, chopped almonds and crumbled goat cheese with a brilliant bomb honey Dijon French dressing.
It’s absolutely the must-have, feel-good Fall salad, guys. I promise.
- 4 slices bacon, lower into thirds
- 1 ½ kilos boneless, skinless hen thighs
- 2 teaspoons chopped recent thyme leaves
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon canola oil
- Kosher salt freshly floor black pepper, to style
- 1 giant bunch kale, stems eliminated and leaves shredded
- 1 medium apple, thinly sliced
- 1 cup quartered recent figs
- ½ cup sliced celery
- ½ cup roasted salted almonds, coarsely chopped
- 3 ounces goat cheese, crumbled
For the honey Dijon French dressing
- ⅓ cup further virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon chopped recent thyme leaves
- Kosher salt freshly floor black pepper, to style
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In a medium bowl, whisk collectively olive oil, vinegar, Dijon, honey and thyme; season with salt and pepper, to style. Put aside.
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Warmth a large cast iron skillet over medium excessive warmth. Add bacon and prepare dinner till brown and crispy, about 6-8 minutes. Drain extra fats; switch bacon to a paper towel-lined plate.
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Preheat grill to medium warmth. Season hen with thyme, onion powder and garlic powder.
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Brush hen with canola oil; season with salt and pepper, to style. Add hen to grill, and prepare dinner, turning sometimes, till hen is totally cooked via, reaching an inner temperature of 165 levels F, about 10 minutes.
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To assemble the salad, place kale in a big bowl; high with bacon, hen, apple, figs, celery, almonds and goat cheese. Pour the honey Dijon French dressing on high of the salad and gently toss to mix.
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Serve instantly.
