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• 4 slices Lunds and Byerly’s Uncured Thick-Cut Hickory Smoked Bacon, diced
• 1/2 cup chopped walnuts
• 2 boneless, skinless chicken breasts
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup Bronco Bob’s Roasted Raspberry Chipotle Sauce, divided
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 (10 ounce) package hearts of romaine
• 1/3 cup thinly sliced red onion

Heat large nonstick skillet over medium high heat; add bacon, cook until crisp (4-5 minutes). Transfer bacon to a bowl; discard all but 3 tablespoons bacon drippings. Add walnuts to skillet; sauté until fragrant (1-2 minutes). Transfer walnuts to bowl with bacon.

Season chicken with salt and pepper; sauté for 3-4 minutes per side. Reduce heat to low; pour ¹/₄ cup of raspberry sauce over chicken. Cook, turning once until internal temperature reaches 165 F (5-6 minutes).Allow to sit 5 minutes before slicing into strips.

In small bowl whisk remaining raspberry sauce, vinegar and olive oil. Stir in bacon and walnuts.

Divide romaine on four serving plates, sprinkle red onions over romaine. Arrange sliced chicken over each salad; spoon warm vinaigrette over each salad.

Amount: 4 servings

Serving suggestion: Serve with Lunds and Byerly’s Artisan Amaranth Rolls.