Chicken BLT Salad

Now that the weather is hotter than ever, nothing beats the heat like a cool summer salad. Bacon, lettuce, and tomato are the perfect combination for a satisfying summer dinner. Paired with garlic seared chicken breast and a rich bacon dressing, this is a restaurant quality salad you will want to serve again and again.

Ingredients:
1 pound fresh free range chicken breast
4 strips of nitrate free bacon
3 cloves fresh garlic minced
1 tablespoon onion minced
2 tablespoons red wine vinegar
Fresh grape tomatoes sliced
Organic spring mix salad greens
Dry white wine
Seasoning (sea salt, black pepper, garlic powder, cayenne pepper)

Method:
1.) Dressing: In a large cast iron skillet, cook bacon until crisp. Remove and place on a paper towel. Add garlic and onions to bacon grease and cook 3-4 minutes or until garlic and onions are tender. Poor mixture into a glass dish. Whisk in red wine vinegar. Season with sea salt and black pepper to taste. *Add more or less red wine vinegar to your liking.
2.) Use a meat tenderizer on the chicken to slightly flatten and make the chicken even in shape. Season chicken generously with sea salt, black pepper, garlic powder. Add cayenne pepper to taste.
3.) In a large cast iron skillet, heat 1 tablespoon EVOO over medium high heat. Add chicken to skillet and cook for 4-6 minutes per side or until chicken is lightly browned and cooked through. Add a slash of dry white wine to the chicken during the last 2 minutes of cooking time. Remove skillet from heat and let chicken rest 5 minutes.
4.) Slice chicken and serve over salad greens. Top with crumbled bacon, sliced tomatoes, and dressing.