Chicken and Crisp Apple Romaine Salad
Buttery French Bread
Ingredients
- 1 (16-oz) pkg bacon, chopped
- 2 lb boneless, skinless chicken breasts
- 1 (3-count) pkg romaine lettuce hearts
- 3 apples, thinly sliced (preferably a crisp, red variety)
- ½ small red onion, thinly sliced
- 1 cup chopped pecans
- 1 (4-oz) pkg crumbled blue cheese
- 1 cup balsamic vinaigrette
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Cook chicken in hot drippings over medium-high heat 5 to 6 minutes per side or until done. Thinly slice.
- Cut each romaine heart in half lengthwise, and arrange on 6 plates. Top with sliced chicken, bacon, apple, onion, nuts, and cheese; drizzle with vinaigrette.
Side Dish Ingredients
- 1 (16-oz) loaf French bread
- ¼ cup butter, softened
Side Dish Instructions
- Preheat oven to 400°F. Bake bread directly on oven rack until crisp; serve with softened butter.
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