Chicken & Bacon Farm Salad Recipe

If beets are uncooked

Preheat oven to 400°F (200°C). Wrap 2–3 medium beets in foil and roast for 45–60 minutes until tender when pierced with a knife. Cool, peel, and cut into 1/2-inch wedges to yield about 1 cup. If you already have roasted beets, simply peel/cut as needed.

Toast hazelnuts

Spread hazelnuts on a small baking sheet and toast in the oven at 350°F (175°C) for 6–8 minutes until fragrant and slightly darkened. Cool slightly, rub between a towel to remove loose skins, then coarsely chop.

Cook bacon

In a medium skillet over medium heat, add the 2 bacon strips and cook until crisp, turning occasionally, about 6–8 minutes. Transfer to a paper towel-lined plate to drain and cool. When cool, chop into bite-sized pieces.

Season chicken

Pat the chicken dry with paper towels. Season both sides with kosher salt (1/2 tsp) and freshly ground black pepper (1/4 tsp).

Cook chicken

In the same skillet (drain excess bacon fat leaving about 1 tsp, or add olive oil if needed), heat 1 tablespoon olive oil over medium-high. Add chicken, skin-side down if using skin-on, and sear 4–5 minutes until golden. Flip and reduce heat to medium; cook another 6–8 minutes until internal temperature reaches 165°F (74°C) (time varies by thickness). Remove to a cutting board and let rest 5 minutes, then slice thinly against the grain into 1/4-inch slices.

Combine the finely minced sweet onion (1/4 cup), apple cider vinegar (2 tsp), Dijon mustard (1 tsp), honey (1 tsp), mayonnaise (1 tbsp), and a pinch of salt (1/2 tsp) and black pepper (1/4 tsp) in a jar or small bowl. Whisk while slowly drizzling in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning; add up to 1 teaspoon water to thin if dressing is too thick. Refrigerate briefly if you prefer it chilled; allow to sit 10 minutes for flavors to meld.

In a large bowl, massage the sliced kale with a pinch of salt (about 1/8 tsp) and 1/2 teaspoon of the dressing (or a splash) for 30 seconds to soften. Add mixed greens, sliced radishes, sliced cucumber, thinly sliced red onion, roasted beet wedges (1 cup), and toasted hazelnuts (1/4 cup). Toss gently to combine.

Top the assembled greens with sliced chicken, chopped bacon, and crumbled Point Reyes blue cheese (1/4 cup). Drizzle remaining dressing over the top (or serve on the side). Garnish with snipped chives if using.

Serve immediately, passing extra dressing and cracked black pepper at the table.