Mesclun Greens & Poached Chicken Salad with Red Wine Vinaigrette

I feel like I should start by saying that there is bacon in this salad. If that doesn’t draw you in then the mildly bitter leaves of frisée and radicchio offset by the mild flavor of the chard and the sweet and acidic vinaigrette will.

Course Salad

Keyword chicken, chicken breast, gouda, greens, mesclun, poached, red wine vinegar, truffle

Prep Time 10

Cook Time 10

Servings

Calories 1171kcal

Ingredients

Red wine vinaigrette:

¼ cup red wine vinegar
2 teaspoons honey
2 tablespoons freshly squeezed lemon juice
1 clove garlic minced
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

For the salad:

1 pound boneless skinless chicken breasts
1 pound thick-sliced applewood smoked bacon
6 stalks chard stems removed and roughly chopped
1 medium head frisée stem removed and leaves separated
1 medium head radicchio cored and torn
1 medium fennel bulb thinly sliced
½ cup roasted shelled pistachios, roughly chopped
½ cup shaved truffle Gouda*

US Customary - Metric

Instructions

For the red wine vinaigrette:

In a medium bowl, whisk together the red wine vinegar, honey, lemon juice, garlic, salt and pepper. Vigorously whisk in the olive oil until all ingredients are combined.
Refrigerate until ready to use.

For the salad:

Preheat the oven to 400°F (200ºC).
Slice the chicken breasts in half lengthwise to allow for faster cooking. Place the chicken pieces in a medium saucepan in a single layer. Add just enough water to cover the chicken.
Heat over medium heat until the water comes to a simmer; let simmer until the chicken is just cooked through, about 10 to 15 minutes.
Remove the chicken from the pot. Let cool completely then use hands to shred the chicken. Refrigerate in a covered bowl until ready to use.
Line a baking sheet with aluminum foil and then a piece of parchment paper. Arrange the strips of bacon on the baking sheet.
Bake until the bacon is browned and crispy, about 18 to 20 minutes, checking occasionally. Using tongs, remove the bacon to a paper towel-lined plate and let cool.
Add the chard, frisée, radicchio and fennel to a large salad bowl. Using tongs or serving spoons, toss the salad greens with the vinaigrette, adding a little at a time so the greens are evenly and lightly coated.
Add the bacon, pistachios and chicken, continuing to toss until all ingredients are combined. Top with the shaved truffle Gouda cheese and serve immediately.

Nutrition