2 cups diced, cooked chicken (left over, rotisserie or cook your own)
6 cups chopped romaine or baby spinach leaves
1 cup chopped fresh tomatoes
4-5 slices cooked and crumbled bacon
1 cup seasoned croutons
Hot bacon dressing
4-5 slices bacon, diced
1/2 medium onion, diced
1/2 cup extra virgin, light olive oil
1 teaspoon cornstarch
1/4 cup wine vinegar
2 Tablespoons granulated sugar
salt and pepper to taste (approximately 1/4 teaspoons each)
Combine salad ingredients in a large bowl and set aside.
To make dressing, cook bacon until crisp. Remove from the pan using a slotted spoon and set aside. Drain all but 1 teaspoon of the bacon fat from the pan. Add the diced onions to the remaining 1 teaspoon of bacon fat and sauté until tender. Combine remaining dressing ingredients in a small measuring cup, mixing well. Add this mixture to the pan that contains the sautéed onion. Cook over medium low heat, stirring constantly, until thickened. Remove from heat, add bacon that had been cooked and previously set aside. Pour desired amount of dressing over salad, toss and serve.
Serves, 4-5 as a main course