California Recipe

Name: Cork & Pig Taverns CALIFORNIA Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups roasted chicken, shredded or sliced; 6 cups mixed field greens (spring mix); 1 each ripe avocado; 1 cups goat cheese, crumbled; 1 tbs sunflower seeds, toasted; 4 slices bacon; 3 tbs extra-virgin olive oil; 2 tbs apple cider vinegar; 1 tsp Dijon mustard; 1 tsp maple syrup or honey; 1 tsp garlic, minced; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lemon juice (fresh); 1 tbs chopped fresh chives or parsley

Inspired by Cork & Pig Tavern

Time25m

Serves4

roasted chicken, field greens, avocado, sunflower seeds, goat cheese, bacon vin

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Ingredients

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Salad

2 cups roasted chicken, shredded or sliced

6 cups mixed field greens (spring mix)

1 each ripe avocado

1 cups Goat cheese, crumbled

1 tbs sunflower seeds, toasted

Bacon Vinaigrette

4 slices bacon

3 tbs extra-virgin olive oil

2 tbs Apple cider vinegar

1 tsp Dijon mustard

1 tsp maple syrup or honey

1 tsp Garlic, minced

1 tsp Celtic sea salt

1/2 tsp black pepper

Finish & Optional

1 tbs lemon juice (fresh)

1 tbs chopped fresh chives or parsley

Method

Salad

Prepare greens and chicken

Place 6 cups of mixed field greens in a large salad bowl. If using whole roasted chicken breasts or thighs, slice or shred into bite-sized pieces to total about 2 cups, then add to the bowl.

Prep avocado

Halve the avocado, remove the pit, and slice or dice. Lightly toss the avocado with 1 tablespoon fresh lemon juice to prevent browning and add to the bowl with greens and chicken.

Add cheese and seeds

Crumble 1 cup goat cheese over the salad and sprinkle 1 tablespoon toasted sunflower seeds evenly on top. Set the bowl aside while you make the dressing.

Bacon Vinaigrette

Cook bacon

In a medium skillet over medium heat, cook 4 slices of bacon until crisp, about 6-8 minutes, turning as needed. Transfer cooked bacon to a paper-towel-lined plate and reserve 1 tablespoon of the warm bacon fat. Chop the cooled bacon into small pieces for the salad and set aside.

Whisk vinaigrette

In a small bowl or jar, combine the reserved 1 tablespoon warm bacon fat and 3 tablespoons extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup (or honey), 1 teaspoon minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk vigorously (or shake if using a jar) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add more vinegar for brightness, more maple/honey for sweetness, or a pinch more salt if needed.

Combine bacon with dressing

Stir the chopped crispy bacon into the vinaigrette so some pieces remain slightly crisp and others soften, distributing smoky flavor throughout the dressing.

Finish & Serve

Dress and toss: Pour the bacon vinaigrette evenly over the salad (start with about 3 tablespoons and reserve any extra). Gently toss the greens, chicken, avocado, goat cheese, and sunflower seeds until everything is lightly coated. Taste and add more dressing if desired.

Garnish and serve: Sprinkle the chopped crispy bacon pieces over the top, then finish with 1 tablespoon chopped fresh chives or parsley for color. Serve immediately so the avocado remains fresh and the sunflower seeds retain crunch.