Ingredients
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4 slices bacon, each cut in half
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4 tablespoons balsamic vinegar
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2 tablespoons Dijon mustard
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2 tablespoons maple syrup
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2 tablespoons olive oil
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1/4 cup red onion, very finely chopped
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1/4 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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1 (9 ounce) bag romaine lettuce, torn into small pieces
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3/4 cup grape tomatoes, halved
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2 cups rotisserie cooked chicken (skinless and shredded)
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1/4 cup pecans, toasted and roughly chopped
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1 garlic clove, minced
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1/4 cup carrot (shredded or thinly sliced)
Instructions
- In saucepan, cook bacon over medium heat 5-6 minutes or until browned.
- Using a slotted spoon, transfer bacon to paper towels to drain.
- Save 2 T bacon drippings from saucepan.
- With a wire whisk, add balsamic vinegar, Dijon, maple syrup, oil, onions, garlic, salt and pepper to drippings in saucepan and heat to boiling over medium heat.
- Remove from heat.
- Place romaine in large salad bowl.
- Add tomatoes and carrots.
- Pour hot dressing over romaine, tossing lightly until coated.
- Add chicken and toss until well mixed.
- Crumble bacon and sprinkle over salad.
- Sprinkle pecans over salad.