When I posted the pic of this on Instagram people went crazy over it. I almost didn’t write a blog post about it because it’s so simple. Then I realized what a shame it’d be to not share something so incredible and easy with the world. It’s like a civic duty.
We’ve been getting rain for what feels like the entire summer. Actually I don’t think it’s summer yet? I keep thinking some day it’ll get sunny out and hot. Not too hot but not spring-like either. What? I can be choosy, I’m female. Strawberries are the epitome of summer or spring? Ok both. Salad, well those can get boring. Fast. This salad isn’t boring. It’s perfect. Like a sunny day and rain only once in awhile to keep things green. So go make it. Then proclaim summer has arrived and do a happy dance with me. It’s normal to dance over food. I do it all the time.
The salad starts by cooking up an entire package of bacon in a cast iron skillet. Preferably pastured bacon. You can either chop it then cook it or cook then chop.
Drain your grease into a glass jar and save it for other uses. Like frying eggs. It’s divine.
Then make NomNom Paleo’s recipe for cracklin chicken. It will complete you. I made it according to her recommendation by using her magic mushroom powder for seasoning. So. Much. Flavor. I made mine in batches and used 2 1/2 lbs of chicken thighs which was 6 thighs.
While the chicken is cooking, cut up the salad greens and strawberries. Feel free to change up the greens used in this. My daughter cut up a whole head of romaine (~4 cups) and added in 3 cups of organic spring mix. Wash and slice 2 cups strawberries and sprinkle them over the greens in serving dishes. Add the bacon.
The chicken should be cooked at this point and possibly partially cooled. Unless you’re a sous-chef or something and can chop at mock speed. Then mad props to you and your skills! I however get interrupted quite often to watch dances or feed children that can’t-take-one-more-minute-without-being-fed or they’ll shrivel up to nothing. My chicken wasn’t hot. With a sharp knife slice the chicke in thin slices and place on the salad.
Whip up the dressing or use your own but this one was delicious. 1/4 cup balsamic vinegar, 1/2 cup extra virgin olive oil, 2 medium strawberries hulled, 1/2 tsp salt and a few cranks of black pepper. Blend in a mini blender, food processor or with immersion blender. Drizzle over salad and moan because it’s so dang good.