Spring Salad with Crispy Chicken and Bacony Croutons

Ingredients for Spring Salad with Crispy Chicken and Bacony Croutons

• 3 skin-on, bone-in chicken thighs (about 450g )

• Kosher salt, freshly ground pepper

• 110g thick-cut bacon, cut crosswise into 1" pieces (about 3 strips)

• 90g country-style bread, sliced 3/4" thick, torn into misshapen 1" pieces (about 475ml )

• 45ml red wine vinegar, divided

• 1 shallot, thinly sliced (about 80ml )

• 60ml plus 2 tablespoons fresh shelled or frozen peas (60g)

• 1 tablespoon olive oil

• 950ml trimmed escarole or frisée, torn into small pieces (about 90g )

• 1/2 small fennel bulb, cored, thinly sliced

• 2 medium radishes, thinly sliced

• 1/3 cup mint leaves, torn if large

How to make Spring Salad with Crispy Chicken and Bacony Croutons

Arrange a rack in centre of oven; preheat to 475ºF. Pat chicken dry with paper towels. Using kitchen shears, remove bones, keeping skin and flesh intact; discard bones. Season chicken all over with 1/2 teaspoons salt and 1/4 teaspoons pepper.

Heat a medium cast-iron or heavy ovenproof skillet over medium-high until hot but not smoking. Sear chicken skin side down, undisturbed, 2 minutes. Continue to cook, turning occasionally, until fat renders and skin is golden brown, 4–6 minutes more. Transfer chicken to a plate. Carefully pour off all but 2 teaspoons fat and wipe off any fat that drips onto side or bottom of skillet. Return chicken to skillet skin side up. Transfer to oven and roast chicken, tenting skillet with foil if skin becomes too dark halfway through, until skin crisps and meat is cooked through, 8–12 minutes.

Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crispy, 4–5 minutes. Using a slotted spoon, transfer bacon to a large heatproof bowl. Pour off all but 2 tablespoons fat. Heat fat in skillet over medium. Add bread in an even layer, season with a pinch of salt and pepper, and cook, turning pieces occasionally, until golden brown and crisp, 3–4 minutes. Remove from heat; add 1 tablespoon vinegar and toss until absorbed. Let cool a few minutes, then taste and season with more salt and pepper, if needed. Transfer croutons to bowl with bacon.

Remove chicken from oven and transfer to a plate; reserve skillet with fat and pan drippings. Let chicken cool 5–10 minutes, then cut into 1" pieces.

Cook shallot, peas, 1/8 teaspoons salt, and 1/8 teaspoons pepper in reserved skillet over medium-low heat, stirring, until shallots are softened and peas are cooked, about 3 minutes. Remove from heat; stir in oil and remaining 2 tablespoons vinegar (mixture will bubble) with a heatproof spatula. (If you want to ensure bright green peas, cook them separately in a small saucepan of boiling water or in the microwave and sprinkle over top of salad after plating.)

Add escarole, fennel, and radishes to bowl with bacon and croutons. Pour warm dressing over. Toss to combine and slightly wilt greens.

Mound salad among plates; nestle in chicken pieces. Top with mint. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.