1 lb chicken breasts
Salt and pepper for seasoning
4 strips bacon, cut into 1 inch pieces
2 cups of bread torn into 1” pieces
1 + 2 tbsp red wine vinegar, divided
1 shallot, sliced
1/4 cup + 2 tbsp frozen peas
1 tbsp olive oil
4 cups choice of greens, like escarole
1/2 fennel bulb, cored and sliced
1/3 cup mint leaves, torn
Pat chicken dry and pound chicken evenly thick between two sheets of plastic wrap. Season with salt and pepper. Preheat a cast iron skillet on medium high heat and sear chicken on both sides. Set heat down to medium and cook until cooked through completely. Transfer chicken to a plate and chop into 1 inch pieces when cooled.
Cook bacon in a skillet until crispy and transfer to a bowl. Remove all but 2 tbsp of fat on medium heat and add the bread. Season with salt and pepper and cook until golden brown. Remove from pan and toss with 1 tbsp vinegar in a bowl until absorbed. Add to the bacon and set aside.
Cook shallots and peas in a skillet on medium lowish heat and cook abut 3 minutes. Season with salt and pepper and stir in olive oil and 2 tbsp vinegar.
Add the salad greens and fennel to a bowl with bacon and croutons. Pour warm dressing over and toss to combine.
Mound salad on plates and add chicken. Top with mint. Serve immediately.