Summer Blt Rotisserie Chicken Salad - cooking recipe

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

Preparation

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.