Blistered Grape Tomato Arugula Salad on Bacon Wrapped Chicken w/ Gorgonzola Vinaigrette

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Recipe By Brian Carson
Recipe Edits, Food Styling and Photography by Matthew Wong

Prep Time: 15 Minutes
Cook Time: 35 Minutes
Serving Size: 3-4 people

Ingredients

Bacon Wrapped Springer Mountain Farms © Chicken Breast

  • 3 each Springer Mountain Farms © chicken breast, whole boneless skinless, halved long ways

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 12 strips bacon

  • 10-12 each grape tomatoes, whole

Blistered Grape Tomato Arugula Salad’s Gorgonzola Vinaigrette

  • 4 Tablespoons olive oil

  • 8 Tablespoons red wine vinegar

  • ¼ teaspoon salt 

  • ¼ teaspoon pepper

  • 1 Tablespoons lemon zest

  • ½ Tablespoon dried oregano

  • ¾ cup gorgonzola, medium crumble

Plating

  • 9 cups arugula, washed and spun dried

  • ½ cup of gorgonzola, medium crumbled

Preparation

For the Bacon Wrapped Springer Mountain Farms © Chicken Breast:

  1. On a clean cutting board, place chicken breast halves and evenly season with salt and pepper

  2. Wrap each seasoned and halved chicken breast with a piece of bacon. Secure with toothpick

  3. Repeat until all chicken is wrapped with bacon; roughly 2 strips per half of chicken breast

  4. On a 12” skillet over medium heat, render bacon for 4-7 minutes on each side until crispy; once all sides are crisped, ensure internal temperature of chicken reads 165 F

  5. Remove bacon wrapped chicken onto clean plate, set aside temporarily

  6. With the pan still over medium heat, add in grape tomatoes and cook for 3-5 minutes or until tomatoes start to blister

  7. Turn heat off on stove and set tomatoes aside until Plating

For the Blistered Grape Tomato Arugula Salad’s Gorgonzola Vinaigrette:

Note: Do not dress arugula mix until you’re ready to serve

  1. In a small mixing bowl, add olive oil, gorgonzola, red wine vinegar, lemon zest, dried oregano, salt and pepper

  2. Quickly mix ingredients in bowl until well integrated

  3. Set aside vinaigrette until ready to serve

Plating:

  1. In a large mixing bowl, combine arugula and pour desired vinaigrette to dress the salad

  2. With tongs, toss arugula until the leaves are dressed with dressing

  3. Place 2-3 of Bacon Wrapped Springer Mountain Farms © Chicken Breast grouped towards the center of the plate

  4. Next, place 1-2 cups of the Arugula Salad dressed with Gorgonzola Vinaigrette on top of the Bacon Wrapped Springer Mountain Farms © Chicken Breast

  5. Spoon 3-4 of the blistered cherry tomatoes on top 

  6. Finally, garnish with some fresh gorgonzola

  7. Serve and enjoy!

Matt Wong