• Add quinoa and chicken broth to a small saucepan then bring to a boil over high heat. Turn the heat down to low then place a lid on top and simmer the quinoa until tender, 13-15 minutes. Fluff with a fork then set aside to cool slightly. Can be made several days ahead of time.
• Add bacon to a large, nonstick skillet then place over medium heat. Cook until crisp then transfer to a paper towel-lined plate to drain and chop or crumble once cool enough to handle. Pour out all but a thin layer of bacon grease, reserving the remaining bacon grease.
• Turn the heat up to medium high then season both sides of the chicken breasts with garlic salt and pepper. Add to the skillet then saute until cooked through, 3-4 minutes per side. Transfer chicken to the bacon plate then chop once cool enough to handle.
• Add 2 Tablespoons reserved bacon grease (add extra virgin olive oil if needed to equal 2 Tablespoons fat) then add the brussels sprouts. Season with garlic salt and pepper then saute until golden brown and tender, 7-9 minutes. Scoop onto a plate then set aside.
• Add the remaining bacon grease plus enough extra virgin olive oil to equal 1/4 cup fat in the skillet. When fat is hot but not smoking, add half the shallot rings then pan fry until light golden brown (dark brown will taste bitter,) 1-2 minutes, stirring often and turning the heat down if necessary to prevent burning. Transfer shallots with a slotted spoon to a paper towel lined plate to drain then sprinkle lightly with salt. Repeat with second half of shallots then set aside.
• Add lettuce to a very large bowl then add cooled quinoa, bacon, chicken, brussels sprouts, avocado, and dates then drizzle with vinaigrette to taste and toss well to combine. Transfer salads to plates then top with chevre and fried shallots, and serve.

For the Maple-Dijon Vinaigrette:

• Add all ingredients to a jar with a tight fitting lid or a bowl then shake or whisk to combine. Can be done several days ahead of time.