Grilled Chicken, Bacon, and Pear Salad with Poppyseed Dressing

• Gluten free

• Meat

  • 6 strips Bacon
  • 3 Chicken breasts, boneless skinless

• Produce

  • 1 tsp Garlic powder
  • 2 Pears
  • 1/2 Red onion
  • 8 cups Romaine lettuce

• Condiments

  • 3/4 cups Mayo, reduced fat

• Baking & Spices

  • 3 tbsp Granulated sugar
  • 2 tbsp Poppy seeds
  • 1/8 tsp Salt
  • 1 Salt and pepper
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 1/2 cup Blue cheese or feta cheese
  • 1/4 cup Milk

Found on therecipecritic.com

Ingredients

• 8 cups chopped romaine lettuce
• 6 strips of bacon, cooked til crispy (or to desired doneness) and chopped
• ½ cup walnuts
• 3 tablespoons granulated sugar
• 3 boneless skinless chicken breasts, pounded to even thickness
• 1 teaspoon garlic powder
• salt and pepper to taste
• ½ cup crumbled blue cheese or feta cheese
• 2 pears, sliced
• ½ red onion, sliced
• ¾ cups reduced fat mayo
• ¼ cup milk
• ¼ cup sugar
• ¼ cup apple cider vinegar
• 2/ tablespoons poppy seeds
• ½ teaspoon dry ground mustard.
• ⅛ teaspoon salt

Directions

• 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.