Pesto Farmers Market Salad with Grilled Chicken
A loaded farmers market salad with all sorts of fresh produce, bacon, some grilled chicken, and the most delish pesto vinaigrette.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad, Dinner, Lunch
Cuisine: Italian, American
Servings: 4 people
Author: Gaby
For the Salad:
- 4 slices thick cut bacon
- 1 pint blueberries
- 1 pint small strawberries
- 1 sheet feta cubed
- 1 handful small basil leaves
- Fresh chives
- 4 cups farmers market lettuce
- Medium heirloom tomatoes sliced
- 2 avocados thinly sliced
For the Chicken:
- 1/2 pound boneless skinless chicken breasts
- Kosher salt and freshly cracked black pepper
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoons dried oregano
For the Pesto vinaigrette:
- 4 tablespoons Barilla Traditional Basil Pesto
- 2 tablespoons fresh lemon juice
- 1/2 cup extra virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
Heat a large cast iron skillet over medium heat and add the bacon. Cook until crispy and the fat is rendered. Remove the bacon and transfer it on a paper towel lined plate. Drain off most of the bacon grease, leaving just about 2 teaspoons.
Season the chicken with salt and pepper and coat with the fresh and dried herbs. In the same skillet, over medium-high heat, add the chicken to bacon grease and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let rest. Slice into pieces when ready to serve.
For the vinaigrette: Combine the Barilla Pesto with the remaining ingredients in a small bowl and whisk together. Taste and adjust salt and pepper as needed.
Assembly: In a large bowl, assemble the salad. Start with the bed of lettuce, add the chicken, and then everything else. Drizzle with the vinaigrette. Serve immediately.