Rotisserie Chicken Salad

1. 1

   In 2-quart saucepan, cook bacon over medium heat 5 to 6 minutes or until browned.

2. 2

   With tongs or slotted spoon, transfer bacon to paper towels to drain.

3. 3

   Discard all but 1 tablespoon bacon drippings from saucepan.

4. 4

   With wire whisk, add vinegar, Dijon, oil, salt, and pepper to drippings in saucepan and heat to boiling over medium heat.

5. 5

   Remove from heat.

6. 6

   Place romaine in large serving bowl.

7. 7

   Pour hot dressing over romaine; toss until coated.

8. 8

   Add chicken and toss until well mixed.

9. 9

   Crumble bacon; sprinkle over salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.