6Tbs.walnuts or pecanscan be candied in brown sugar & butter
1cupcrumbled blue cheesegorgonzola or feta
1red bell pepperdiced
Croutons
DRESSING:
1/3cupolive oil
1/4-1/2cupsugar
1cupapple juice
2Tbs.dijon mustard
1/2cupapple cider vinegar
1 1/2Tbs.dehydrated onions
1tsp.salt
Instructions
Cook the chicken (whether on a grill or sauted in a pan) and cook until no longer pink in the center. Cut the chicken into bite sized pieces and season with salt and pepper. Cook bacon until crisp. Drain the bacon on a paper towel and let the bacon cool enough to crumble (can use precooked bacon crumbs to save time).
Cut the romaine lettuce, spinach, dice the apples, and chop the bell pepper and place in a large salad bowl. Crumble the bacon and add to the salad. Crumble the blue cheese and croutons on top of the salad. Add the candied walnuts to the top of the salad. You can buy these candied nuts predone or you can make them yourself (recipe is on our blog).
For the dressing, combine all of the dressing ingredients and whisk together until smooth (you can also puree with a hand wand/whisk if you would like). Serve dressing on top of the salad.