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Spring Salad With Crispy Chicken and Bacony Croutons

To make this simple, hearty salad, you’ll cook bacon in a large skillet while the chicken thighs roast, then use the leftover bacon fat to toast torn croutons until golden brown. Toss the bacon and croutons together with escarole, fennel, and radishes, then dress the salad with a warm shallot vinaigrette and serve with pieces of tender roast chicken. It’s a satisfying weeknight meal that’s full of flavor and texture.

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