Ingredients

The following ingredients have 4 Servings
  • 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)
  • 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

Instruction

  • 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.