As published in Atlanta Journal Constitution

Total time: 30 minutes

Serves: 4

• 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
  

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.

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.