Preparation Time: 15 Minutes
Cook Time: 30 Minutes
Cut: Cooked Chicken
6 slices bacon
4 boneless skinless chicken breasts
Salt and pepper
4 Roma tomatoes, chopped
1/2 small red onion, thinly sliced
2 stalks celery, sliced
1/2 cup (125 ml) celery leaves
1/2 cup (125 ml) light mayonnaise
1 Tbsp (15 ml) vinegar
1/2 cup (125 ml) crumbled goat cheese
Preheat oven to 400F.
Line a baking sheet with foil. Put bacon on foil sheet and bake for 10 minutes. Turn bacon over and move it to one end of the sheet.
Season chicken breasts with salt and pepper and put them on the baking sheet beside the bacon. Roast until the bacon is crisp and the chicken reaches 165F (74C) (about 15-20 minutes).
Transfer bacon and chicken to paper towel lined plate to drain and cool. Chop bacon, and cut chicken into 1/2 inch pieces.
Arrange lettuce leaves on 4 plates and top with chicken, tomato, onion, celery and celery leaves.
Whisk together mayonnaise and vinegar until smooth. Drizzle over salad; top with bacon and goat cheese.