Prep 15 mins
Cook 25 mins
I found this recipe in Good Housekeeping and it caught my attention because it uses frisée, a type of lettuce green I've never tried before. I'm posting it so I won't forget to make it. (And also, the salad contains bacon -- if it weren't for health reasons, I'd find an excuse to eat bacon every day!)
- 4 slices bacon, cut into 1/2-inch pieces
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1/2-inch wide strips
- 2 ounces shallots, finely chopped (about 1 medium)
- 1 lb cremini mushroom, sliced
- 1 cup reduced-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 5 (6 ounce) bags baby arugula
- 3 ounces head frisee, stem ends trimmed and discarded
- In 12-inch skillet, cook bacon on medium heat 5-6 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain; remove fat from skillet and reserve 4 teaspoons. (If you do not have 4 teaspoons bacon fat, add enough olive oil to equal 4 teaspoons.).
- To same skillet, return 2 teaspoons reserved bacon fat and heat on medium heat until hot. Add chicken and 1/4 teaspoon salt; cook 7-8 minutes or until browned on the outside and no longer pink inside, stirring and turning occasionally. Transfer to bowl.
- Add remaining 2 teaspoons bacon fat and shallot; cook 1 minute, stirring. Add mushrooms; cover and cook 5 minutes. Uncover and cook 4-5 minutes longer on medium-high or until mushrooms are browned and tender and most of the liquid has evaporated, stirring frequently. Add broth and vinegar; heat to boiling. Remove skillet from heat.
- In large bowl, combine argula and frisée. Add chicken and mushroom mixture and toss until well combined. To serve, top with reserved bacon pieces. Serve right away.