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Spring Salad with Crispy Chicken and Bacony Croutons

Mindy Fox
  • 90 minutes
  • Serves 2

INGREDIENTS

4 oz

Bacon, thick-cut

3

Chicken thighs (about 1 pound), skin-on bone-in

4 cups

Escarole or frisee

1/2

Fennel, small bulb

1/3 cup

Mint, leaves

3/8 cup

Peas, fresh

2

Radishes, medium

1

Shallot, thinly sliced (about 1/3 cup)

1

Kosher salt

1 tbsp

Olive oil

3 tbsp

Red wine vinegar

3 oz

Bread, country-style