Preheat to 475ºF. Pat chicken dry with paper towels. Using kitchen shears, remove bones, keeping skin and flesh intact; discard bones. Season chicken all over with 1/2 tsp. salt and 1/4 tsp. pepper.
Heat a medium cast-iron or heavy ovenproof skillet over medium-high until hot. Add chicken, cook it for about 2 minutes. Continue to cook, turning occasionally, until fat renders and skin is golden brown, 4–6 minutes more.
Transfer chicken and liquid to an oven safe plate. Transfer to oven and roast chicken, roast it until dark halfway through, or until skin crisps and meat is cooked through, 8–12 minutes.
Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crispy, 4–5 minutes. Using a slotted spoon, transfer bacon to a large heatproof bowl. Pour off all but 2 Tbsp. fat. Heat fat in skillet over medium.
Remove chicken from oven and transfer to a plate; reserve skillet with fat and pan drippings. Let chicken cool 5–10 minutes, then cut into 1″ pieces.
Cook shallot, peas, 1/8 tsp. salt, and 1/8 tsp. pepper in reserved skillet over medium-low heat, stirring, until shallots are softened and peas are cooked about 3 minutes. Remove from heat; stir in oil and remaining 2 Tbsp. vinegar (mixture will bubble) with a heatproof spatula. (If you want to ensure bright green peas, cook them separately in a small saucepan of boiling water or in the microwave and sprinkle over top of salad after plating.)
Add escarole, fennel, and radishes to bowl with bacon and croutons. Pour warm dressing over. Toss to combine and slightly wilt greens.
In a large bowl toss in your greens add, croutons, give it a good mix. Mound salad among plates; nestle in
chicken pieces. Add your sliced avocado and top with mint. Serve immediately.
PICTURES OF MOST INGREDIENTS
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