Warm Chard Salad with Bacon Dressing & Roasted Chicken

Taken from fiveandspice.com

Serves 2-3


2-3 chicken legs, bone-in, skin-on
1 big bunch of Swiss chard, washed well, stems and center veins removed, and cut into 2-inch pieces
3 slices of thick center-cut bacon, cut into 1/4 inch strips
1 tbsp olive oil
1 small shallot, minced
2 ½ tbsp sherry vinegar (red wine vinegar works well too)
1 tbsp maple syrup
1 tsp mustard
Salt and pepper
Pickled cherries or dried cherries (or dried cranberries or other fruit)
3 tbsp chopped, toasted pecans
2-3 eggs, optional


  • Preheat your oven to 425F.
  • Put your chicken legs into a roasting pan and sprinkle well with salt and pepper. Roast in the oven until completely cooked through (40-45 mins – you can cut into one to test for doneness). Remove from the oven and set aside to cool, and in the meantime you can prep the chard. Alternatively, you can grill the chicken until cooked through.
  • As soon as the chicken is cool enough to handle (you want it still to be warm) remove it from the bones (snack on the crispy skin!) and shred it into generously bite sized pieces. Put in a bowl and set aside in a warm place (like next to the oven).
  • Heat a very large skillet over medium-high heat. Add the bacon bits and cook until brown and crispy. Use a slotted spoon to remove the bacon bits and transfer them to a paper towel lined plate. Keep the drippings in the pan and add the olive oil, the shallot, and a generous pinch of salt.
  • Cook the shallot until softened, about 3 minutes. Then, turn the heat down to low and stir in the vinegar, the maple syrup, and mustard, mixing well to combine. Add in the chard and cook for one to two minutes, until just wilted, tossing it all the while to coat it well with the dressing. Taste and toss with more salt and some pepper to taste.
  • Depending on how many people you’re serving, divide the chard between 2 or 3 plates.  Divide the chicken and the bacon bits between the plates, then arrange a small handful of pickled cherries (or dried fruit) on each plate. Finally, sprinkle with chopped pecans.
  • If desired, poach or fry one egg per person until the whites are set but the yolks are still runny (generally 3-4 minutes). Place an egg on top of each salad. Serve!