This summer grill salad is a refreshing and hearty dish featuring HORMEL® BLACK LABEL® Fully Cooked Bacon. Start by grilling chicken, corn and cherry tomatoes until they are tender and slightly charred. Toss the grilled veggies with fresh greens and avocado slices. Add crispy HORMEL® BLACK LABEL® Fully Cooked Bacon for a savory crunch. This salad is perfect for a summer barbecue or a light, satisfying meal on a warm day!
Ingredients
6 servings
| 1 | (2.25-ounce) package HORMEL® BLACK LABEL® Fully Cooked Bacon |
| 1 | cup torn ciabatta bread |
| 2 | teaspoons grated garlic, divided |
| Salt and pepper, to taste | |
| ¼ | cup olive oil |
| 3 | tablespoons apple cider vinegar |
| 2 | tablespoons finely diced red onion |
| 1 | tablespoon fig preserves |
| ¼ | teaspoon chili flakes |
| 6 | cups mixed salad greens |
| 2 | cups shredded grilled chicken |
| 2 | ears grilled corn kernels |
| 1 | cup grilled cherry tomatoes |
| 1 | avocado, peeled, pitted and sliced |
| ½ | cup crumbled blue cheese |
| Fresh basil leaves |
Directions
- In skillet, warm bacon slices according to package directions, or until bacon renders some fat. Remove bacon slices from skillet to paper towel-lined plate. Reserve.
- To same skillet over medium-high heat, add torn ciabatta bread. Cook, stirring, 4 to 5 minutes or until bread pieces are lightly toasted. Stir in 1 teaspoon grated garlic. Remove from heat. Salt and pepper ciabatta croutons to taste.
- In small bowl, whisk together remaining grated garlic, olive oil, vinegar, red onion, fig preserves and chili flakes. Add salt and pepper to taste.
- On serving platter, arrange greens, chicken, corn, tomatoes, avocado, cheese, and ciabatta bread croutons. Top with torn reserved bacon and dressing.