To prep, rinse the brussels sprouts in a bowl of water, shaking them underwater. Then cut them in half and slice very thin. Remove stems from the parsley before dicing the leaves, and then roughly chop the escarole into bite-size pieces. Peel and mince the shallot, and transfer it to a small bowl of sherry vinegar.
Chop the pecans into large pieces, and then add them to a dry skillet. Toast over medium-high heat for 2–3 minutes, stirring frequently. Once you can smell the pecans, quickly move them to a bowl.
Slice the bacon into small pieces. Wipe down the pan used to toast the nuts, and then cook the bacon over medium-high heat until crispy, about 5 minutes. Move the bacon bits onto a paper towel-lined plate to soak up the excess grease, but leave the rendered fat in the pan.
Season the chicken with salt and pepper on both sides. Reheat the bacon fat, and then add the chicken. Cook on each side for about 5 minutes, meaning it will be done in 8–12 minutes total. When finished, set aside on a plate, and let rest for at least 5 minutes. Slice into small pieces.
Add 2 Tbsp. of water to the hot pan, and use a wooden spoon to scrape what is left from the browned chicken. Reduce the liquid for about a minute, and then pour into the bowl with the shallots and sherry vinegar. Season with salt and pepper, and while whisking, slowly pour in 2 Tbsp. olive oil.
Assemble the salad. Combine chicken, escarole, blue cheese, brussels sprouts, bacon, pecans, currants, and parsley. Add a quarter of the dressing at a time, keeping in mind you will likely not use it all.
Divide the salad in two, and enjoy!