Tossed Chicken Salad
Ingredients
- 5 slices bacon, chopped
- ¾ lb boneless, skinless chicken breasts
- 2 ears corn
- 1 romaine lettuce heart, chopped
- 1 Roma tomato, cut into wedges
- ½ (5-oz) pkg seasoned croutons
- ½ (8-oz) block white Cheddar cheese, cubed
- ⅓ cup honey mustard dressing
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.
- Pound chicken 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 in skillet over medium-high heat until done; remove from skillet, and let stand 5 minutes before thinly slicing.
- Cut kernels from cobs. Discard cobs. Add corn to drippings in skillet; cook until lightly browned; transfer to a large bowl. Add bacon, lettuce, tomatoes, croutons, cheese, and dressing; toss.
- Divide salad among 2 plates; top each with chicken.
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