Spring Salad with Crispy Chicken and Bacony Croutons

Name: Spring Salad with Crispy Chicken and Bacony Croutons
Ingredients: 3 skin-on, bone-in chicken thighs (about 1 pound); Kosher salt, freshly ground pepper; 4 ounces thick-cut bacon, cut crosswise into 1 pieces (about 3 strips); 3 ounces country-style bread, sliced 3/4 thick, torn into misshapen 1 pieces (about 2 cups); 3 tablespoons red wine vinegar, divided; 1 shallot, thinly sliced (about 1/3 cup); 1/4 cup plus 2 tablespoons fresh shelled or frozen peas (2 ounces); 1 tablespoon olive oil; 4 cups trimmed escarole or frisée, torn into small pieces (about 3 ounces); 1/2 small fennel bulb, cored, thinly sliced; 2 medium radishes, thinly sliced; 1/3 cup mint leaves, torn if large