Chicken Romaine Salad

This is a yummy salad that makes a LOT! I usually only make half of what it calls for and I still end up freezing some of the dressing.

Chicken
6-8 chicken breasts-I seasoned with salt and peper, lemon juice and a little soy sauce (can use less, this is ALOT)
Bake for 30 minutes in 350 degree oven. (I just grill mine) Cool and cut into small pieces.

Sugared Pecans
8 oz. pecans or other nuts, I used almonds the other day (chopped or whole)
4 Table. sugar
In small skillet, sprinkle sugar over nuts and cook over medium heat until sugar is dissolved and nuts are coated.

Salad
2-3 heads Romaine lettuce (others can be used instead), washed and cut
1 head iceburg lettuce, washed and torn (you can use all Romaine or European blend mix)
1 pound bacon, cooked and crumbled
1 c. dried cranberries, Craisins (have also used dried blueberries or a mix of the two)
1 c. shredded Mozz. cheese

Dressing (can make 1/2 or even 1/4 recipe, it makes a lot)
1/2 red onion, or less if onion is large, finely chopped (it was a little strong the last time I made it)
2 c. sugar
4 t. dry mustard
2 t. salt
1 c. red wine vinegar
2 c. vegetable oil

Chop onion using food processor or chop and place in blender.  Add sugar, mustard, salt and vinegar, blend until frothy.  Slowly add oil.

Toss chicken, lettuce, bacon, craisins, and cheese together in large salad bowl.  Add dressing and toss to coat.  Sprinkle nuts on top.

You decide what proportions you need.  Like I said, the chicken and dressing makes a lot compared to some of the other ingredients.

 Posted by Gina