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1
Wash and dry the vegetables.
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2
Cut Brussels sprouts in half, then cut in fine strips.
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3
Cut bacon in small pieces.
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4
Cut escarole in small pieces.
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5
Peel and cut the onion and the red pepper and put in a bowl with the balsamic vinegar.
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6
Toast pecans in a large pan for 2 or 3 minutes in medium-high heat, stirring constantly.
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7
Transfer to a bowl and clean the pan.
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8
In the same pan you used for toasting the pecans, cook the bacon on medium-high heat for 4 or 5 minutes, or until the bacon is crunchy.
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9
Put it on a paper towel; reserve drippings.
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10
Season chicken as desired.
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11
Cook the chicken in the reserved drippings.
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12
Cook on a medium heat 4 to 6 minutes, or until it is well done.
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13
Transfer the chicken to a dish, but leave the juices the chicken left in the pan.
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14
Let the chicken cool for at least 5 minutes and cut in small pieces.
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15
Add 2 tablespoons of water to the still hot frying pan and remove any stuck pieces of chicken/bacon.
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16
Cook for 30 seconds to 1 minute on medium-high heat or until the liquid has reduced in volume.
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17
Add the reduced liquid to the balsamic vinegar mixture.
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18
Season the vinaigrette to taste, and add the olive oil.
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19
In a big bowl add the chicken, the escarole and the pieces of Roquefort cheese, Brussels sprouts, bacon, pecans and parsley.
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20
Toss in the vinaigrette.
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21
Serve and enjoy!
