- 5 strips thick cut bacon
- 2 c. chopped, cooked chicken
- 12 cherry tomatoes, sliced in half if needed
- 2 c. cubed day old baguette
- 1 generous bunch of baby arugula
- ½ small red onion, thinly sliced
- 1 medium tomato, sliced into wedges
- ¼ c. olive oil
- 2 tsp. white wine vinegar
- 3 T. honey
- 2 tsp. Dijon mustard
- Pinch of salt
- Pinch of freshly ground black pepper
Cook the bacon, starting with a cold pan, until crisp. Remove to a plate and crumble; set aside.
In the same pan you cooked the bacon, warm the chopped chicken and cherry tomatoes; set aside.
Again, in the same pan, toss the cubed baguette until lightly toasted. Add additional oil and/or seasoning as needed; set aside.
In a large serving bowl or platter, arrange the arugula, crumbled bacon, warmed chicken and cherry tomatoes, homemade croutons, red onion, and sliced fresh tomato; set aside.
Combine the remaining ingredients (olive oil through ground black pepper) in a small resealable container. Seal and shake vigorously to combine. Drizzle the dressing generously over the salad and serve immediately.
- Yields: 4 servings
- Preparation Time: 30 minutes
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