2 Boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil
6 pieces bacon, chopped
1/2 cup pecans
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon Dijon Mustard
2 tablespoons olive oil
1 head romaine, washed and chopped
2 handfuls spring greens, washed and chopped
2 tomatoes, chopped
1/2 cup cheddar cheese, shredded
In a skillet over medium-high heat, sauté chicken until thoroughly cooked through with olive oil, about 7 minutes. This step may also be done by baking chicken in a 350 degree oven for 30 minutes. Remove chicken and drain on paper towels. In same skillet cook bacon until crisp. Remove bacon and drain on paper towels. In a clean skillet over medium-low heat toast pecans for 1 minute. Add brown sugar. Reduce heat to low and while continuously stirring let sugar dissolve on pecans. Sugar will become a liquid and then crystallizes. Remove pecans from heat and let cool on a plate, separating pecans from one another. In a small bowl, whisk together honey, mustard, and a pinch of salt and pepper. Slowly whisk in olive oil until dressing becomes smooth. Arrange romaine and spring greens in a bowl. Drizzle greens with dressing and toss to coat. Arrange greens on serving plates. Top salad with toasted pecans, cheese, bacon and tomatoes. Serve.
