Sadly, my amazing tomato crop has now dried up and stopped producing, but not before I got to enjoy many a delicious caprese, margarita pizza and fresh salad. Fortunately, heirloom tomatoes are abundant at the grocery store and enable my almost no-cook dinner mentality. This salad is pretty and composed, but could easily be tossed together. And for a vegetarian main, simply take out the bacon and chicken and add more chickpeas.
Heirloom Tomato, Avocado, Chickpea and Bacon Salad
3 boneless, skinless chicken thighs
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons olive oil, divided
Salt and pepper to taste
2 pieces bacon
4 ounces spinach
1 large avocado, pit removed and sliced
1 large heirloom tomato
A handful of cherry tomatoes (optional)
1 cup chickpeas (about 1/2 can)
2 green onions, sliced - divided
1/2 cup lowfat Greek yogurt
2 teaspoons white wine vinegar
Place chicken in a ziplock back. In a small bowl, whisk mustard, vinegar, 1 tablespoon oil and salt and pepper, then add to bag. Marinade at least 30 minutes (up to 2 hours).
Meanwhile, cook bacon in a cast iron until crisp - then crumble. Remove and keep warm. Add chicken and cook until cooked through (about 7-8 minutes). Set aside and let rest, then slice.
Place spinach on each plate, then top with avocado slices. Slice heirloom tomato into slices and half the cherry tomatoes and put on top of the avocados. Sprinkle with chickpeas and half of the green onion slices, crumbled bacon and chicken.