Rotisserie Chicken Salad With Hot Bacon and Raspberry Dressing Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 5 slices bacon, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon minced shallot
  • ¼ cup apple cider vinegar
  • 1 ½ tablespoons raspberry preserves
  • 2 teaspoons grainy mustard
  • 2 ears of corn, shucked
  • 12 mini bell peppers
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pinch crushed red pepper flakes
  • 5 ounces mixed salad greens
  • 1 cup alfalfa sprouts
  • 2 cups diced or shredded rotisserie chicken
  • 1 cup halved cherry tomatoes
  • 1 avocado, thinly sliced
  • ⅓ cup blue cheese crumbles
  • 2 tablespoons chopped fresh basil
  • 1 cup focaccia croutons
Directions
  1. To start the dressing, in a large non-stick skillet over medium heat, add the chopped bacon.
  2. Let the bacon cook until brown and crisp, about 4 minutes, while stirring the pieces occasionally.
  3. Use a slotted spoon to remove the bacon pieces and set them aside on paper towels to drain.
  4. Reserve and set aside 3 tablespoons of the bacon drippings from the skillet.
  5. With the rest of the bacon drippings still in the skillet, reduce the heat to low. Add the olive oil.
  6. Once the olive oil is hot, add the minced garlic and shallot.
  7. Saute for 2 minutes or until fragrant and tender.
  8. Add the vinegar, raspberry preserves, and grainy mustard to the skillet. Whisk until the vinaigrette begins to thicken.
  9. Keep the dressing warm over low heat until ready to serve.
  10. Moving on to the salad, preheat the oven to broil on low.
  11. Line a baking sheet with aluminum foil and place the corn and bell peppers on top. Drizzle them with the reserved bacon drippings and season with salt, pepper, and crushed red pepper flakes.
  12. Broil the veggies for 5 to 6 minutes, flipping halfway through, until tender and lightly charred. Remove from the oven and set aside until the corn is cool enough to handle.
  13. Use a knife to shave the corn kernels from the cob and set aside.
  14. Arrange the lettuce and sprouts on a large platter or divide between serving plates.
  15. Top the greens with the broiled corn and peppers.
  16. Add the rotisserie chicken and cooked bacon to the salad.
  17. Top the salad with the tomatoes, avocado slices, blue cheese, basil, and croutons. Remove the vinaigrette from the heat and serve it on the side or drizzle it over the salad before serving.