Chicken & Shredded Brussels Sprout Salad with Bacon Vinaigrette

Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate to drain. Coarsely crumble and set aside.

Drain all but 1 tablespoon bacon drippings from the pan. Add oil and heat over medium heat. Add shallot and cook, stirring, until tender and light brown, 1 to 2 minutes. Remove from heat.

Add vinegar, honey, mustard, salt, and pepper to the pan and whisk to combine. Add Brussels sprouts and toss to coat. Continue tossing occasionally until they wilt slightly from the residual heat, 2 to 3 minutes.

Combine apples and chicken in a large bowl. Add the Brussels sprouts and any remaining dressing from the pan and toss gently to combine. Divide among 4 bowls and serve topped with the reserved bacon.