Crispy Chicken Salad with Bacon Croutons

March 14, 2019

Chicken Salad with Bacon Croutons

The salad that keeps on giving.

Course Main Course, Salad
Cuisine American
Keyword bacon, bread, chicken thighs, fennel, frisee, green peas, red wine, salad, shallots
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Author Diana Edwards


  • 3 chicken thighs skin-on, bone-in
  • 3 strips thick-cut bacon cut crosswise
  • 2 cups country-style bread torn into misshapen pieces
  • 3 tablespoons red wine vinegar divided
  • 1 shallot thinly sliced
  • 1/4 cup fresh or frozen peas
  • 1 tablespoon olive oil
  • 4 cups trimmed escarole or frisée torn into small pieces
  • 1/2 small fennel bulb cored, thinly sliced
  • 2 medium radishes thinly sliced
  • 1/3 cup mint leaves torn if large
  • Kosher salt
  • Freshly ground pepper


  1. Preheat the oven to 425 degrees.
  2. In a large skillet, heat a bit of olive oil over medium high heat. Place the chicken thighs skin side down and sear for 6-8 minutes.
  3. Flip the chicken then place the pan in the oven and roast for an additional 8-12 minutes.
  4. In a clean pan, fry the bacon pieces until the fat is cooked off. Remove bacon with a slotted spoon and place on a plate lined with paper towel.
  5. Add the cubes of bread to the bacon grease and season well. Pour in red wine vinegar and cook for 2 minutes, or until the bread absorbs everything. Set aside.
  6. Remove the chicken from the skillet and reheat the pan. Add shallots and sautee for 2-3 minutes until tender. Next, add the peas, salt, pepper, and olive oil. Stir and cook for 3 more minutes.
  7. Cut cooled chicken into bite sized pieces. In a large bowl, toss with bread, bacon, frisee, fennel, and the shallot/pea mixture.
  8. Serve and top with mint leaves.
  9. Enjoy! 😀

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