Roasted Chicken, Bacon and Goat Cheese Salad
1 pound boneless chicken breast -- 2 large 1/2 breasts
2 teaspoons Kosher salt
1/2 teaspoon pepper
1/2 pound bacon -- diced and cooked
1 can black beans, cooked -- 14oz drained & rinsed
1/8 cup Sherry vinegar
1/2 cup olive oil
1/8 teaspoon pepper
1/2 teaspoon Kosher salt 1/2 pound mixed greens
8 ounces goat cheese
Preheat oven to 500 degrees.
Season chicken breast with salt and pepper. Place, skin side down, in an oven safe baking dish.
Bake chicken for 1/2 hour, turning after 15 minutes so that the skin side is up for the final 15 minutes.
Remove from the oven and allow to cool to room temp. Cut into 1/2 inch dice.
For the dressing, combine olive oil, sherry vinegar, the 1/2 teaspoon of salt and 1/8 teaspoon of pepper.
Toss bacon, chicken, black beans and mixed greens with enough dressing to coat.
This can be plated individually or in one big bowl.
Garnish with crumbled Goat Cheese. Serve over bibb lettuce or bread.