Ingredients
8cupsromaine lettuce,chopped
6bacon strips,cooked until crispy, chopped
½cupwalnuts
3tbspgranulated sugar
3chicken breasts,boneless skinless
1tspgarlic powder
salt and pepper,to taste
½cupblue cheese,or feta cheese, crumbled
2pears,sliced
½red onion,sliced
¾cupreduced fat mayo
¼cupmilk
¼cupsugar
¼cupapple cider vinegar
2tbsppoppy seeds
½tspdry ground mustard
⅛tspsalt
Preparation
Whisk together all dressing ingredients until smooth. Cover and chill until ready to use.
Season the chicken with garlic powder, salt, and pepper. Grill over medium heat for 5 to 8 minutes on each side until cooked through and lightly browned on the outside.
Preheat a pan or skillet over medium-high heat. Stir in the walnuts for 2 to 3 minutes. Add the 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 the salads with the lettuce on the bottom, then top with chicken, pears, onions, bacon, and cheese.
Serve with poppy seed dressing, and enjoy!
