Loaded BLT Chicken Salad with Herbes de Provence Vinaigrette

Ingredient Spotlight. Our Herbes de Provence Infused Olive Oil carries lavender, thyme, and rosemary right into the chicken as it marinates, so every bite tastes seasoned through. We balance it with our Traditional 18-Year Dark Balsamic Vinegar — mellow, syrupy, and deep from long barrel aging — which gives the dressing its rounded, sweet-tart backbone.

Ingredients

• 2 lb boneless skinless chicken breasts, cut into large pieces
• ½ cup Herbes de Provence Infused Olive Oil, plus more for the dressing
• ¼ cup Traditional 18-Year Dark Balsamic Vinegar
• 2 Tbsp Italian seasoning · salt and cracked pepper
• 8 slices bacon, crisped and chopped
• 1 head romaine, chopped · 4 cups spring mix
• 2 cups cherry tomatoes, halved · 2 cups corn
• 2 avocados, diced · 2 cups croutons

Instructions

1. Combine the chicken, Herbes de Provence oil, half the balsamic, and Italian seasoning in a bag or bowl. Marinate 2 hours or overnight.
2. Grill or pan-sear over medium heat until cooked through, then rest and slice.
3. Whisk the remaining balsamic with a splash more Herbes de Provence oil, salt, and pepper into a quick vinaigrette.
4. Layer the greens, tomatoes, corn, avocado, bacon, croutons, and chicken in a wide bowl.
5. Drizzle generously with the vinaigrette and finish with one more thread of Traditional 18-Year balsamic straight from the bottle.

Chef's Notes

• Dress just before serving so the croutons and greens stay crisp.
• Char the corn in a dry skillet for a smoky-sweet note.

Make It Yours

• For a creamy ranch-style dressing, whisk the Herbes de Provence oil into Greek yogurt and buttermilk with a little of our Sicilian Lemon White Balsamic Vinegar for brightness.

Allergens: contains gluten (croutons); dairy in optional dressing.

Our Herbes de Provence oil turns a weeknight salad into something special — come taste it at the shop.