Apple/Bacon/Chicken Salad with Balsamic Vinaigrette (4 to 6 servings)
For the salad:
For the dressing:
-Heat a medium-sized skillet or pot over medium heat. Put the slivered almonds in to toast. As soon
as they begin to get some color, they are done. Remove them from the pan to cool.
-Slice the bacon into 3/4" pieces. Using the same skillet, cook the bacon until it's crisp. Drain on a paper towel.
-To assemble the salad: Place the greens into a bowl. Slice the grilled chicken and arrange slices on
top of the salad greens. Add the apple slices, then the bacon pieces. Sprinkle the toasted almonds
on top.
-Whisk together the dressing ingredients in a small bowl. Drizzle half of the dressing on the salad.
Serve the remaining dressing on the side.