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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
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.