- 5 T. olive oil, divided
- 2 T. rice wine vinegar
- ½ tsp. freshly ground black pepper, divided
- ½ tsp. kosher salt, divided
- 1 ½ c. sliced fresh peaches (about 2 medium)
- ¼ c. shredded kohlrabi
- 2 (6-oz.) skinless, boneless chicken thighs, cut into bite-sized pieces
- ¼ c. barbecue sauce
- 2 center-cut bacon slices, chopped
- ½ tsp. hot honey or honey, optional
- 12 oz. torn butter lettuce
- ¼ c. chopped cilantro
- 1 T. chopped green onions
- ¼ c. feta cheese, crumbled
Combine 4 tablespoons of the oil, vinegar, ¼ teaspoon pepper, and ¼ teaspoon salt in a large bowl, stirring with a whisk. Add the peaches and kohlrabi to vinegar mixture; toss gently to coat. Set aside.
Sprinkle the chicken evenly with the remaining pepper and salt. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the chicken to the pan; cook for 6-8 minutes or until cooked through. Add the barbecue sauce to chicken in the pan; toss to coat. Remove the chicken to a bowl and set aside.
Cook the bacon in the hot pan until crisp. If desired, drizzle with the hot honey (or honey) and add to the chicken you've set aside. Add the peaches, kohlrabi, and dressing, along with the butter lettuce, cilantro, green onions, and feta cheese. Toss well to combine and divide among 4 serving plates and serve immediately.
- Yields: 4 servings
- Preparation Time: 30 minutes