Preheat oven to 400°F.
Place bacon on a baking sheet and bake for 10 minutes or until crispy. Remove bacon from baking sheet after and place on paper towels to absorb excess fat. Once cooled crumble bacon, and place in mixing bowl.
For the vinaigrette put all ingredients in a blender excluding olive oil. Blend at low speed for 2 minutes then slowly add olive oil while blender is still running. Blend until emulsified approximately 2 minutes.
Add the rest of the ingredients for the salad to mixing bowl with bacon and toss together.
Portion for meal prep with Herb and White Wine Marinated Chicken Breasts.
With the extra vinaigrette portion to serve as a sauce with Herb and White Wine Marinated Chicken Breasts.