Get ready to revolutionize your dinner routine with a mouthwatering Pan Fried Chicken Salad that promises to be the most incredible blend of crispy, juicy, and tangy flavors you've ever experienced! This isn't just another boring salad – it's a culinary adventure that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen. With perfectly seared chicken, crisp bacon, and a warm, irresistible dressing, this recipe will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices of bacon
- 6 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled blue cheese
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Let the chicken sit at room temperature for 10 minutes to ensure even cooking.
- Cook the bacon: In a large skillet over medium heat, cook the bacon slices until crisp and golden brown, about 6-8 minutes. Transfer bacon to a paper towel-lined plate to drain. Reserve 3 tablespoons of bacon fat in the skillet.
- Cook the chicken: In the same skillet with bacon fat, increase heat to medium-high. Add chicken breasts and cook for 6-7 minutes on each side, or until internal temperature reaches 165°F. Remove chicken and let rest for 5 minutes before slicing.
- Prepare the warm bacon dressing: Crumble the cooked bacon. In the same skillet, whisk together balsamic vinegar, Dijon mustard, and crumbled bacon. Simmer for 2-3 minutes until slightly thickened.
- Assemble the salad: In a large serving bowl, arrange mixed salad greens. Top with halved cherry tomatoes, thinly sliced red onion, and crumbled blue cheese.
- Slice the chicken: Cut the rested chicken breasts into thin diagonal slices.
- Finish and serve: Place sliced chicken on top of the prepared salad. Drizzle warm bacon dressing over the salad. Serve immediately while the chicken is warm and dressing is hot.
Tips
- Temperature is Key: Let your chicken sit at room temperature for 10 minutes before cooking to ensure even cooking and a perfectly juicy result.
- Bacon Fat Magic: Don't discard that bacon fat! It's liquid gold that adds incredible flavor to your chicken and forms the base of an amazing dressing.
- Meat Doneness Check: Always use a meat thermometer to ensure your chicken reaches 165°F for safe and perfectly cooked meat.
- Slice Chicken Strategically: Let the chicken rest for 5 minutes after cooking and slice against the grain for maximum tenderness.
- Dressing Timing: Prepare the warm bacon dressing just before serving to maintain its rich, glossy texture and temperature.
- Salad Green Pro Tip: Use a mix of fresh, crisp greens for the best texture and flavor variety.
- Blue Cheese Optional: If you're not a blue cheese fan, feta or goat cheese make excellent alternatives.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 38g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 125mg
