Evening Edge
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DEL.ICIO.US
Wilted Chicken Salad
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Low cal: 
Irene R. Smith of Covington sent this delicious idea. This salad uses bacon two ways: To add flavor when crumbled as a topping, and to make a vinaigrette dressing out of its drippings. When the warm dressing, chicken and onion mix is poured over the salad, the heat gently wilts the greens, adding variety to its texture.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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6 slices bacon
2 whole boneless, skinless chicken breasts, cut into 1/2-inch strips
1 medium red onion, thinly sliced in rings
1 head romaine lettuce, torn into bite-size pieces or 1 (8-ounce) bag chopped romaine lettuce
1/4 cup balsamic vinegar, plus more if needed
Instructions:
In a skillet over medium-high heat, fry bacon until crisp. Drain bacon on paper towels, saving drippings in pan. Add chicken strips and onion rings to drippings and saute until chicken is cooked through and onion rings are soft.
In a large salad bowl, add lettuce. Pour contents of pan on top of salad and toss to combine. Add vinegar to skillet and bring to a boil, scraping up any bacon bits stuck to the pan with a spatula. Pour over salad and toss thoroughly. Crumble bacon over salad and toss again. Season to taste with salt and pepper. Taste and add more vinegar if desired. Serve warm.
In a large salad bowl, add lettuce. Pour contents of pan on top of salad and toss to combine. Add vinegar to skillet and bring to a boil, scraping up any bacon bits stuck to the pan with a spatula. Pour over salad and toss thoroughly. Crumble bacon over salad and toss again. Season to taste with salt and pepper. Taste and add more vinegar if desired. Serve warm.
Notes:
Try this with softer greens, like spinach or field greens, for an even more "wilted" variation.
Nutrition:
Per serving: 181 calories (percent of calories from fat, 30), 25 grams protein, 6 grams carbohydrates, 2 grams fiber, 6 grams fat, 62 milligrams cholesterol, 217 milligrams sodium.
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