Salad

Ingredients:

• 2 Chicken Breasts (boneless, skinless)
• 5 slices Bacon
• 1 bag Spring salad mix
• 1 bag Romaine
• 1/2 c Dried cranberries
• 1 large Granny smith apple (chopped)
• 1/2 c Toasted pecans or almonds
• 3 oz Gorgonzola cheese (crumbled)
• Cooking oil, salt, pepper

Dressing

Ingredients:

• 1/2 c Olive oil
• 1/3 c Balsamic vinegar
• 1/2 tbsp Date syrup
• 1/8 tsp Dry mustard (or fresh, use less)
• Fresh ground black pepper

Make

1. Preheat oven to 400° F
2. Lay bacon on baking sheet with parchment paper
3. Bake 10-20 mins until crispy
4. Set aside to chop later when cool
5. Season and press salt & pepper onto the chicken
6. Medium heat oil in large skillet
7. Sear chicken breasts ~ 7-8 minutes each side (add water if not done)
8. In a small bowl, whisk the oil, vinegar, dry mustard, & black pepper for dressing
9. Chop bacon into bitesize pieces
10. Slice chicken into strips

Serve

1. In a serving bowl, toss spring mix, romaine, cranberries, apple, pecans, cheese
2. Add bacon and chicken
3. Drizzle dressing and serve