Chicken Salad with Chevre & Honey Lemon Vinaigrette

Salad is not that prominent in our household, but sometimes you gotta be on the spot with what's in your fridge.  I just picked up some new rubs for the web store so I wanted to give the Exotic Mushroom Rub a try.  I've been playing with a steak version in my head but we didn't have any thawed tonight so chicken was the go to protein.  The rub has a basic recipe on the label so I decided to glam it up a bit with a fresh, bright salad with a lemon vinaigrette.

Adapted from Tom Douglas's Rub with Love

For the Chicken:
4 Boneless, Skinless Chicken Breasts Lightly Pounded to Even Thickness
4 Tbs Rub with Love Exotic Mushroom Rub
Kosher Salt and Freshly Ground Pepper to Taste
Extra Virgin Olive Oil

For the Salad:
4 Slices Smoked Bacon, Rough Dice
3 oz Chevre, Crumbled
1 Bag Mixed Greens, Washed and Ready to Eat
3 Tbs Extra Virgin Olive Oil
2 Tbs Fresh Lemon Juice
1 Tbs Clover Honey
Cibatta Croutons (Recipe Follows)

For the Croutons:
Half a Loaf Cibatta Bread, Large Dice
Garlic Salt
Freshly Ground Black Pepper
Extra Virgin Olive Oil

Pre-heat your oven to 350 degrees.  In a large bowl add cibatta bread and toss with a few drizzles of the olive oil.  Season with the garlic salt and pepper and toss again to coat.  Set aside.  For the chicken, season with the Mushroom Rub and some kosher salt & pepper.  Heat a good 2 count of the olive oil in a large saute pan over medium high heat.  When the oil starts to shimmer add the chicken breasts.  Cook for about 2 minutes per side and transfer the pan to the oven.  You can also transfer the croutons to a baking pan and put them in the oven at this time as well.  Both the croutons and the chicken will cook for about 10 to 12 minutes.

While the chicken and croutons are cooking you can start the salad.  In a small saute pan over medium heat add the bacon and saute till crispy about 7 minutes or so.  Transfer the cooked bacon and a paper towel to drain a bit.  In a small bowl add the lemon juice, honey, kosher salt and pepper and begin whisking in the olive oil till nicely emulsified.

When the chicken and croutons are done it's time to combine all the component.  Allow the chicken to rest while you toss all the salad ingredients in a large bowl.  Take the tossed salad and put a good cup or so on each plate.  Slice up the chicken breasts on a bias and fan out the plates with salad.  Serve immediately.