Summer BLT Rotisserie Chicken Salad
![photo by LucyS-D](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/24/33/56/picoo2L10.jpg)
photo by LucyS-D
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/865936/iETL6NHBTJiBAJFf2y2k-1377194753725.jpg)
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 slices bacon, each cut in half
- 4 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1⁄4 cup red onion, very finely chopped
- 1 garlic clove, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 (9 ounce) bag romaine lettuce, torn into small pieces
- 3⁄4 cup grape tomatoes, halved
- 1⁄4 cup carrot (shredded or thinly sliced)
- 2 cups rotisserie cooked chicken (skinless and shredded)
- 1⁄4 cup pecans, toasted and roughly chopped
directions
- In saucepan, cook bacon over medium heat 5-6 minutes or until browned.
- Using a slotted spoon, transfer bacon to paper towels to drain.
- Save 2 T bacon drippings from saucepan.
- With a wire whisk, add balsamic vinegar, Dijon, maple syrup, oil, onions, garlic, salt and pepper to drippings in saucepan and heat to boiling over medium heat.
- Remove from heat.
- Place romaine in large salad bowl.
- Add tomatoes and carrots.
- Pour hot dressing over romaine, tossing lightly until coated.
- Add chicken and toss until well mixed.
- Crumble bacon and sprinkle over salad.
- Sprinkle pecans over salad.
Questions & Replies
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Reviews
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!