Chicken & Goat Cheese Salad
with Pear, Pecans & Fig-Dijon Vinaigrette
- Tree Nuts
- Milk
Ingredients
10 ounce
Chopped Chicken Breast
½ ounce
Pecans
(Contains: Tree Nuts)
1 unit
Pear
5 teaspoon
White Wine Vinegar
4 ounce
Mixed Greens
2 unit
Fig Jam
4 teaspoon
Dijon Mustard
1 unit
Shallot
2 ounce
Goat Cheese
(Contains: Milk)
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
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Wash and dry produce.
-
Halve, core, and thinly slice pear. Halve, peel, and thinly slice shallot. Crumble goat cheese into a small bowl; refrigerate until ready to use in Step 4.
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Cut bacon* into bite-size pieces. (TIP: If you have kitchen shears, use them to cut the bacon directly into the pan!) Heat a drizzle of olive oil in a medium, preferably nonstick, pan over medium-high heat. Add bacon and cook, stirring occasionally and adjusting heat if browning too quickly, until crispy, 4-6 minutes.
-
Turn off heat; using a slotted spoon, transfer bacon to a paper-towel-lined plate.
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In a second small bowl, combine jam, mustard, vinegar, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper.
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In a large bowl, combine mixed greens, pear, and shallot.
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Add as much dressing as you like and toss to combine. Season with salt and pepper to taste.
-
Divide salad between shallow bowls. Top with bacon, pecans, and goat cheese. Serve.
