Chicken and Stilton Salad

2 Servings | 10-minute Prep Time | 30-minute Cook Time

2 Boneless, Skinless Chicken Breasts

¼ c. Blueberry White Stilton Cheese, crumbled

6 c. Fresh Spinach

½ head of Treviso Radicchio, trimmed with leaves separated and roughly chopped

1 Tbsp. Duck fat

2-3 Strips of Bacon

2 Tbsp. Olive Oil

1 Tbsp. Honey

2 Tbsp. Dijon Mustard

½ tsp. Garlic Powder

1 Tbsp. Capers (with liquid)

Salt

Pepper

Preheat oven to 350°F.

Let the chicken come to nearly room temperature on counter.

Pat the chicken dry, then season with salt and pepper.

Heat duck fat in a frypan over medium-high heat, brown both sides of the chicken, flipping once halfway through. 1-2 minutes per side.

Transfer the chicken to a prepared baking sheet lined with parchment paper.

Mix the juice from the frypan, the honey, Dijon mustard, capers, garlic powder, salt, and pepper together. Pour over the chicken.

Bake the chicken in the oven for 10-20 minutes, or until internal temperature reaches 157°F.

Remove from the chicken from the oven. Let it rest on a cutting board.

Prepare the bacon your preferred way until it is crispy. Then let cool and crumble into pieces.

Dress the spinach and radicchio with olive oil, salt, and pepper.

Slice the chicken.

Serve the chicken over the spinach and radicchio. Sprinkle with blueberry White Stilton cheese and bacon pieces. Add additional dressing, if desired.

Fleur & Venture