Chef’s Salad With Spinach, Chicken, And Gouda

Submitted by: admin on April 2, 2020

Serves 6 To 8

Ingredients

VINAIGRETTE
6 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
SALAD
6 slices thick-cut bacon, cut into 1⁄4-inch pieces
14 ounces (14 cups) flat-leaf spinach
1 small head radicchio (6 ounces), leaves separated and cut into 1⁄2-inch strips
1 Belgian endive (4 ounces), halved, cored, and cut crosswise into 1⁄2-inch strips (about 1 cup)
1⁄2 cup fresh basil leaves, torn into bite-size pieces
1⁄2 red onion, sliced very thin
2 avocados, halved, pitted, and cut into 1⁄2-inch pieces
8 ounces deli chicken breast, sliced 1⁄4 inch thick and cut into 2-inch-long matchsticks
8 ounces Gouda cheese (regular or smoked), sliced 1⁄4 inch thick and cut into 2-inch-long matchsticks
1-1⁄2 cups GARLIC CROUTONS

Instructions

  1. FOR THE VINAIGRETTE: Whisk all ingredients in medium bowl until combined.
  2. FOR THE SALAD: Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer to paper towel–lined plate. Combine spinach, radicchio, endive, and basil in large serving bowl. Add onion and all but 1 tablespoon dressing and toss to combine. Season with salt and pepper to taste. Toss avocados in remaining dressing in bowl; arrange avocados around perimeter of greens. Arrange chicken and cheese over center of greens; sprinkle with bacon and croutons and serve immediately.

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