Sunshine Salad With Turkey Bacon And Chicken Ham

Instructions

1. Heat a large skillet over medium heat to 325°F (160°C). Cook the diced turkey bacon for 7-9 minutes, stirring occasionally, until crispy and golden brown. Transfer the cooked bacon with a slotted spoon to a paper towel-lined plate to drain excess fat, leaving the rendered fat in the skillet.
2. Add the diced chicken ham to the same skillet with the bacon fat over medium heat to 325°F (160°C). Cook for 3-4 minutes, stirring occasionally, until lightly browned and slightly crispy. Remove from the skillet and set aside.
3. If using the same skillet, carefully pour off any remaining fat. Season the chicken breast on both sides with 1/4 teaspoon (1.25g) salt and 1/8 teaspoon (0.6g) black pepper. Cook over medium-high heat to 375°F (190°C) for 6-8 minutes per side, or until an internal temperature of 165°F (74°C) is reached and the juices run clear. Remove chicken from the skillet, let it rest for 5 minutes on a cutting board, then slice it into 1/2-inch (1.25cm) strips.
4. Place the two large eggs in a small saucepan and cover with cold water by 1 inch (2.5cm). Bring water to a rolling boil over high heat, then immediately turn off the heat, cover the pan, and let sit for 10-12 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes to stop cooking and cool completely before peeling and quartering.
5. Heat a small dry skillet over medium-low heat to 275°F (135°C). Add pecan halves and toast for 3-5 minutes, stirring frequently, until fragrant and lightly golden brown. Remove from heat and allow to cool completely.
6. In a large salad bowl, combine the washed and dried mixed salad greens, baby spinach, and chopped Romaine lettuce. Toss to distribute the greens evenly.
7. Drain excess liquid from the mandarin orange segments. Dice the avocado, halve the cherry tomatoes, dice the English cucumber, finely dice the yellow bell pepper, and thinly slice or mince the red onion. Grate the carrot using a box grater or food processor.
8. In a small bowl or jar, combine the extra virgin olive oil, fresh orange juice, fresh lemon juice, Dijon mustard, honey (or maple syrup), apple cider vinegar, sea salt, and black pepper. Whisk vigorously for 1-2 minutes until emulsified and well combined, or shake well for 30 seconds if using a jar. Taste; adjust salt and pepper if needed.
9. Arrange the prepared ingredients over the bed of greens in the large salad bowl. Distribute the cooked turkey bacon, seared chicken ham, sliced chicken breast, quartered hard-boiled eggs, mandarin oranges, diced avocado, cherry tomatoes, diced cucumber, diced yellow bell pepper, thinly sliced red onion, and grated carrot evenly over the greens.
10. Sprinkle the toasted pecan halves and croutons over the assembled salad. Drizzle the Sunshine Vinaigrette evenly over the entire salad just before serving. Toss if desired, ensuring all ingredients are lightly coated.
11. Portion the Sunshine Salad onto individual plates and serve immediately.