adapted very slightly from tyler’s ultimate (serves 4)
FOR THE VINAIGRETTE
3 tablespoons honey
1/4 cup extra virgin olive oil
1 shallot, chopped
1 tablespoon red wine vinegar
1/2 lemon, juiced
1 teaspoon fresh tarragon, chopped
salt & pepper
FOR THE CHICKEN & SALAD
4 boneless, skinless chicken breasts
1/2 lb bacon
extra virgin olive oil
1/4 lb blue cheese, crumbled
1 bunch arugula, stems trimmed
1 pint fresh figs, halved
fresh tarragon for garnish
1. in a small bowl, whisk together all the ingredients for the vinaigrette. set aside while you cook the chicken.
2. place each chicken breast between two pieces of plastic wrap & pound them very thin. once pounded, season each side well with salt & pepper.
3. heat a large saute pan over medium heat (we used a cast iron skillet). add the bacon to the pan & cook until the fat has rendered, about 3-4 minutes. remove from pan & place on a plate lined with paper towels to remove excess grease. don’t pour out all of the bacon fat in the pan, drain some, but leave a little.
4. drizzle some olive oil in the pan with the bacon drippings. add the flattened chicken to the pan & cook for 3-4 minutes on each side, browning each side & cooking through. take the chicken out of the pan & let drain on plate lined with paper towels, or with the bacon.
place chicken on a platter, top with blue cheese, sprinkle with crumbled bacon, add the arugula & fig halves. drizzle with dressing & sprinkle with fresh tarragon leaves. dig in!