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Recipe Summary

prep:
20 mins
cook:
14 mins
Servings:
6
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Ingredients

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Directions

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  • If chicken has been refrigerated, let stand at room temperature about 15 minutes before preparing salad.

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  • Cook bacon in large skillet over medium heat until well browned and crisp, 4 to 6 minutes. Drain on paper toweling. Reserve fat in skillet.

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  • Place chicken in medium-size bowl. Add red pepper and mushrooms. Crumble in bacon; toss.

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  • Wash romaine lettuce; dry; break into bite-size pieces. Toss in large bowl with green onion.

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  • Cook garlic and white onion in hot bacon fat in skillet until slightly softened, about 5 minutes. Add cider vinegar, Worcestershire sauce, hot sauce and sugar. Bring to a boil. Add salt and pepper, whisking to blend.

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  • Pour three-quarters of hot dressing over chicken mixture; toss to coat. Pour remainder of dressing over greens; toss. Arrange chicken over greens and serve immediately.

Nutrition Facts

326 calories; total fat 15g; saturated fat 5g; cholesterol 112mg; sodium 518mg; carbohydrates 7g; fiber 2g; protein 39g.

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