Juicy, tender hen, crisp bacon, apples, figs and almonds with a honey Dijon French dressing. The last word, feel-good autumn salad!!
Hey, Fall!
Or ought to I say good day, Winter? I wore my parka this morning. No joke. It was 50 levels F, and the highs subsequent week will probably 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 doable. And sure, I’m completely grilling my hen till we’ve snowfall, which can occur in a couple of weeks! However don’t fear, guys. A grill pan on the stovetop will work simply superb.
Apart from the juicy, tender grilled hen thighs, we even have crunchy kale, crisp bacon, sliced apples, contemporary, 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, reduce into thirds
- 1 ½ kilos boneless skinless hen thighs
- 2 teaspoons chopped contemporary thyme leaves
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon canola oil
- Kosher salt freshly floor black pepper, to style
- 1 massive bunch kale, stems eliminated and leaves shredded
- 1 medium apple, thinly sliced
- 1 cup quartered contemporary 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 contemporary 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 big skillet over medium excessive warmth. Add bacon and cook 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 cook dinner, turning sometimes, till hen is totally cooked by, reaching an inside temperature of 165 levels F, about 10 minutes.
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To assemble the salad, place kale in a big bowl; prime with bacon, hen, apple, figs, celery, almonds and goat cheese. Pour the honey Dijon French dressing on prime of the salad and gently toss to mix.
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Serve instantly.
