Ingredients

• 4 slices bacon
• 2 shallots, thinly sliced
• 2 tablespoons white wine vinegar
• 1 avocado
• 1 cup buttermilk
• 1 tablespoon chopped fresh tarragon
• Kosher salt
• 2 large skinless, boneless chicken breasts (about 10 ounces each)
• Freshly ground pepper
• 10 ounces baby spinach (about 7 cups)
• 1 1/2 cups seedless red grapes, halved
• 1/4 cup salted roasted pepitas (hulled pumpkin seeds)

Instructions

1. Position a rack in the upper third of the oven; preheat to 425 degrees F. Cook the bacon in a medium ovenproof nonstick skillet over medium-high heat, turning, until crisp, 8 minutes. Remove to a paper towel lined-plate with a slotted spoon, reserving 1 tablespoon drippings in the skillet. Let cool slightly, then chop.
2. Meanwhile, soak the shallots in the vinegar in a small bowl. Puree the avocado, buttermilk, tarragon and 1/2 teaspoon salt in a blender; set aside.
3. Season the chicken with salt and pepper. Heat the reserved bacon drippings in the skillet over medium-high heat. Add the chicken and cook until browned, about 2 1/2 minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through, 6 to 8 minutes. Transfer the chicken to a cutting board; chop.
4. Combine the spinach, grapes and the shallots in vinegar in a large bowl. Add the avocado dressing and toss to coat; season with salt and pepper. Top each serving of salad with chicken, bacon and pepitas.