This big, springy salad features sweet seasonal peas and tender asparagus. While there are a lot of steps, this salad is worth the effort! The veggies get briefly blanched before being tossed into the salad along with creamy avocado, marinated artichoke hearts, and salty cheese. Crispy bacon and juicy chicken make this salad a meal, and the chicken is extra tasty for being cooked in the rendered bacon fat.
Note: Salting your bacon (while it may sound ridiculous) helps to emulate saltier pancetta without the heftier price tag. Try this hack for carbonara too!
2-3 servings
- Make the dressing: In a small bowl or jar, combine the vinegar, mayonnaise, garlic, and Dijon mustard and stir well. Add the olive oil and whisk until well emulsified. Season with salt and pepper to taste. Refrigerate until ready to use.
- Place a large skillet over medium-low heat and add the bacon. Very lightly salt the bacon (use just a sprinkle) and cook slowly until very crispy, 8 to 10 minutes, then remove from the pan. Reserve at least 2 tablespoons of bacon grease in the pan, pouring out excess if desired. Turn the heat to medium-high and add the chicken breast pieces. Cook, stirring occasionally, for about 7 minutes, or until the chicken is well browned and a thermometer inserted into the center of the largest piece registers 165°F. Remove from the pan and set aside.
- Blanch the vegetables: Bring a medium-size pot of salted water to a boil over high heat. Once boiling, add the asparagus and cook for 2 to 3 minutes or until just tender. Remove and place in an ice bath (or simply place in a strainer and run under cold tap water). Next, add the peas and cook for 1 to 2 minutes or until just tender, then remove to the ice bath (or, again, rinse with cold water) along with the asparagus. After a few minutes, drain the vegetables, then pat dry and set aside.
- Assemble the salad: Add the lettuce, artichoke hearts, avocado, cheese, meats, and blanched vegetables to a large salad bowl. Add as much dressing as desired (you may have extra) and toss until well combined. Serve immediately.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.