Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 6 cups fresh spring mix lettuce
  • 2 cups fresh strawberries, hulled and sliced
  • 6 slices applewood-smoked bacon, cooked and crumbled
  • 1/2 cup Tuscan cheese blend
  • 1/2 cup candied almonds, roughly chopped
  • 1/4 cup champagne vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Pat the chicken breasts dry with paper towels. Rub both sides with olive oil, salt, and pepper.
  2. Heat a skillet over medium-high heat. Sear the chicken for 6–8 minutes per side until the internal temperature reaches 165°F (74°C) and the exterior is deep brown.
  3. Remove chicken from heat and let rest for 5 minutes before slicing into strips.
  4. In a glass jar or bowl, combine champagne vinegar, honey, Dijon mustard, salt, and pepper.
  5. Slowly drizzle in the olive oil while whisking vigorously until the vinaigrette is thick, creamy, and emulsified.
  6. Place the spring mix in a large bowl and gently fold in the sliced strawberries and crumbled bacon.
  7. Divide the greens among four plates and top each with sliced warm chicken, a sprinkle of Tuscan cheese, and candied almonds.
  8. Drizzle the Champagne vinaigrette over each salad immediately before serving.