Farmhouse Salad Recipe

Prep chicken

Pound the chicken breasts to an even 1/2–3/4-inch thickness if they are uneven. Pat dry with paper towels.

Rub each chicken breast with 1 tbsp olive oil, then season evenly with 0.75 tsp salt, 0.5 tsp black pepper and 0.5 tsp smoked paprika.

Preheat a grill or heavy skillet (cast-iron) over medium-high heat. When hot, grill the breasts 4–6 minutes per side (internal temperature 165°F / 74°C) depending on thickness. Remove and let rest 5 minutes, then slice thinly across the grain.

In a small bowl or jar combine 3 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tbsp honey, 1 tbsp minced shallot, and 1/2 tsp minced garlic. Whisk to blend.

Slowly whisk in 0.25 cup extra-virgin olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust sweetness or acidity as desired (add up to 1 tsp more honey or 1 tsp more vinegar). If using, add thin apple slices to the dressing jar briefly to macerate (optional).

If preparing ahead, store vinaigrette refrigerated up to 3 days and shake well before using.

Cook the bacon: In a skillet over medium heat cook 6 slices applewood bacon until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain and cool, then crumble.

Prepare eggs: Place 4 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then turn off heat and cover. Let sit 9–10 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, peel and halve.

Assemble the salad: In a large bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced red onion, and 1/2 cup dried cranberries. Toss gently to combine.

Top the greens evenly with the sliced grilled chicken breasts, shredded/cubed Irish cheddar (1 cup), crumbled bacon, and halved hard-boiled eggs. If using, add 1/2 of a thinly sliced apple as garnish around the edge for extra crunch.

Dress and serve: Drizzle the apple cider vinaigrette over the salad — start with about 3–4 tablespoons and toss gently to coat. Serve any remaining dressing on the side. Divide among 4 plates, season lightly with extra black pepper if desired, and serve immediately.