Smart Bacon, Chicken and Roasted Sweet Potato Salad
with Maple-Shallot Vinaigrette and Feta
As if maple syrup, smoky bacon, juicy chicken, crisp apples and tender, roasted squash weren't enough, shallots do double flavour duty as a tart element and as a base for this balanced vinaigrette. This recipe is a real dinner no-brainer!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
1 unit
Sweet Potato
113 g
Arugula and Spinach Mix
28 g
Spring Mix
½ unit
Gala Apple
1 unit
Shallot
¼ cup
Feta Cheese, crumbled
(Contains Milk)
3 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains Mustard)
28 g
Pecans
(Contains Peanuts)
2 unit
Chicken Breasts
Not included in your delivery
1 tsp
Sugar*
1 tsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tsp (2 tsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. (TIP: If you don't like the skin, simply peel the sweet potato before cutting!) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
While sweet potato roasts, peel, then cut half the shallot into 1/8-inch slices. Cut remaining half into 1/4-inch thick pieces.Add sliced shallots, vinegar and 1 tsp (2 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.Remove from heat. Transfer shallots, including liquid, to a small bowl. Set aside in the fridge to cool.
Heat a large non-stick pan over medium heat.When hot, add pecans to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.Core, then cut half the apple (whole for 4 ppl) into 1/8-inch slices.
Pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a cutting board.
On a clean cutting board, cut bacon into 1-inch pieces.Heat the same pan over medium-high.When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.Carefully drain and discard all but 1 tbsp (2 tbsp) fat.
Heat the pan with reserved fat over low.Add remaining shallots. Season with salt and pepper. Cook, stirring often, until tender and golden brown, 1-2 min.Transfer shallots along with bacon fat to a large bowl.Add maple syrup, whole grain mustard and 3 tbsp (6 tbsp) pickling liquid. Season with salt and pepper, then stir to combine.
Add sweet potato, spinach and arugula mix, spring mix, apples and pecans to bowl of dressing. Season with salt and pepper, then toss to coat.Divide salad between plates.Sprinkle feta over top.Sprinkle bacon and pickled shallots over top.Thinly slice chicken, then divide between plates.
If you've opted to add chicken breasts, pat dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a cutting board.
Thinly slice chicken. Top final plates with chicken.
