Spinach and Bacon Salad with Chicken

Ingredients:

• 2 large skinless, boneless chicken breasts (about 280g each)
• 280 g baby spinach (about 7 cups)
• 4 slices of bacon
• 1.5 cups red grapes, seeded and halved
• 1/4 cup salted roasted pumpkin seeds, peeled

Refueling:

• 2 shallots, thinly sliced
• 2 tablespoons white wine vinegar
• 1 avocado
• 1 cup buttermilk
• 1 tbsp chopped fresh tarragon

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 425°F (220°C). Cook the bacon in a nonstick skillet over medium heat, turning the slices occasionally, until crisp, about 8 minutes.
   
   Using a slotted spoon, transfer to a plate lined with paper towels. Retain 1 tablespoon of the bacon fat in the pan. Let cool slightly, then chop the bacon.
2. Meanwhile, pour the vinegar into a small bowl and toss the shallots in. In a blender, puree the avocado, buttermilk, tarragon, and 1/2 teaspoon of salt. Set aside.
3. Season the chicken with salt and pepper. Heat the remaining fat in a skillet over medium heat. Add the chicken and cook until golden brown, about 2.5 minutes per side.
   
   Place the skillet in the oven and bake until the chicken is cooked through, 6-8 minutes. Transfer the chicken to a cutting board and shred.
4. In a large bowl, combine the spinach, grapes, and shallots with the vinegar. Add the avocado dressing and toss. Season with salt and pepper. Top each salad with chicken, bacon, and pumpkin seeds.