Fried chicken salad with warm bacon vinaigrette.
3 chicken tenders, breaded and fried (or baked)
Your favorite salad toppings
For the dressing:
1/2 pound of bacon (reserve fat from cooking)
3/4 C canola oil
1/2 red onion, diced finely
1/4 C red wine vinegar
2 tsp honey
salt and pepper to taste
In a hot skillet, render as much fat as possible from your bacon. Save this fat and continue to crisp the bacon. Add the onions and cook until translucent. Add the vinegar to deglaze the pan and then add the fat, honey, and oil to the pan. Stir until incorporated well. Season to taste with salt and pepper. For a finer texture, you may blend the dressing in a blender or you may leave is somewhat chunky.
Place your greens in a bowl and top with your favorite toppings, then drizzle the dressing liberally. Make sure to keep the dressing warm if you plan on storing it, but not longer than four hours.