Cook bacon in large cast-iron skillet over medium heat for 5 to 6 minutes or until desired crispness, stirring occasionally. Remove bacon with slotted spoon; drain on paper towels. Reserve drippings in skillet.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Rake in the fall season with an abundant salad featuring smoky bacon and crisp apples.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 slice(s) classic-cut bacon, cut crosswise into 1/2-inch pieces | ||
| 1 lbs. Hy-Vee fresh 100% natural boneless, skinless chicken breasts | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 2 (5-oz.) pkgs. spring mix salad blend | ||
| 1 ½ c. holiday red grapes, halved | ||
| 1 Fuji apple, cored and coarsely chopped | ||
| 3 tbsp. Hy-Vee pecan pieces, toasted | ||
| ¾ c. avocado ranch salad dressing |
Things To Grab
- Large cast-iron skillet
- Sharp knife
- Large serving platter
Directions
Season both sides of chicken with salt and pepper. Add chicken to bacon drippings in skillet. Cook over medium heat for 11 to 14 minutes or until chicken reaches 165 degrees, turning halfway through. Transfer to a cutting board; let rest 5 minutes.
To serve, cut chicken crosswise into thin slices. Arrange salad blend on large serving platter Top with chicken, bacon, grapes, apple and pecans. Drizzle with salad dressing.