Ingredients:
For the salad:
18 slices Boar’s Head FireSmith™ Flame Grilled Chicken Breast, cut into strips
4 slices Boar’s Head Naturally Smoked Bacon
2 heads romaine lettuce, cut into strips
1 cupcherry tomatoes, cut into small cubes
2 peaches, cut into small cubes
1 English cucumber or 2 Persian cucumbers, cut into small cubes
1 avocado, peeled, halved, pitted, and cubed
4 ouncesBoar’s Head Crumbled Feta
For the vinaigrette:
¾ cupsolive oil
¼ cupsred wine vinegar
½ teaspoonskosher salt
¼ teaspoonsfreshly ground black pepper
½ teaspoonsdried oregano
Directions:
Heat a large sauté pan or cast-iron skillet and cook bacon until crisp, 10 to 12 minutes. Allow bacon to cool, then crumble into ½-inch pieces.
Make the vinaigrette: Vigorously whisk all ingredients together in a small bowl.
Add the lettuce, chicken, bacon, peaches, cucumber, avocado, tomatoes, and peaches to a large bowl and gently mix using tongs. Add the vinaigrette and toss to combine. Top with the crumbled feta. Reserve any extra vinaigrette in an airtight container in the fridge. Serve immediately.