GRILLED CHICKEN, BACON, AND PEAR SALAD WITH POPPYSEED DRESSING

By Peggie

Ingredients

• 8 cups chopped romaine lettuce
• 6 strips of bacon, cooked til crispy (or to desired doneness) and chopped
• 1/2 cup walnuts
• 3 tablespoons granulated sugar
• 3 boneless skinless chicken breasts, pounded to even thickness
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1/2 cup crumbled blue cheese or feta cheese
• 2 pears, sliced
• 1/2 red onion, sliced
• poppyseed dressing
• 3/4 cups reduced fat mayo
• 1/4 cup milk
• 1/4 cup sugar
• 1/4 cup apple cider vinegar
• 2 / tablespoons poppy seeds
• 1/2 teaspoon dry ground mustard.
• 1/8 teaspoon salt

Details

Servings 4

Preparation

Step 1

Whisk together all dressing ingredients until smooth. Cover and chill until ready to use.
Season chicken with garlic powder, salt, and pepper. Grill over medium heat 5-8 minutes on each side until cooked through and lightly browned on the outside.
While chicken is grilling prepare the candied walnuts. Preheat a pan or skillet over medium-high heat. Stir walnuts for 2-3 minutes. Add sugar and continue to stir until sugar is dissolved and walnuts are coated. Transfer to a plate and allow to cool. Crush slightly and set aside.
Arrange salads with lettuce on the bottom, then top with chicken, pears, onions, bacon, and cheese. Serve with poppyseed dressing.