Ingredients

For the Salad

• 3 romaine lettuce hearts, washed, dried, and roughly chopped
• 2 boneless, skinless chicken breasts
• 8 ounces sharp cheddar cheese, diced into bite-sized cubes
• 1–2 Honeycrisp apples, cores removed and thinly sliced
• ½ cup chopped candied pecans
• 8 slices bacon
• 3 tablespoons extra-virgin olive oil
• ½ cup all-purpose flour
• 2 garlic cloves, finely minced

For the Honey Dijon Dressing

• ¼ cup Dijon mustard
  
• ¼ cup honey
• ¼ cup apple cider vinegar
• ¼ cup vegetable oil
• Salt and freshly ground black pepper, as needed

Instructions

1. Prepare and cook the chicken. Place each chicken breast on a cutting board and carefully slice it horizontally into two thinner pieces. This will give you four evenly sized chicken cutlets. Warm the olive oil in a skillet over medium heat, then add the minced garlic and cook briefly until fragrant and sizzling. Spread the flour on a plate and dredge each chicken cutlet in it, coating both sides evenly. Shake away any extra flour before transferring the chicken to the hot skillet. Season with salt and pepper, then cook for approximately 8 minutes per side, or until the exterior is golden brown and the chicken is thoroughly cooked. Transfer the cutlets to a cutting board, allow them to rest briefly, and cut them into strips.
2. Cook the bacon until crisp. Using the same skillet, fry the bacon slices until they become golden and crunchy. Transfer the cooked bacon to a cutting board and let it cool slightly. Chop it into small pieces for easy mixing into the salad.
3. Mix the honey Dijon dressing. In a small bowl, combine the Dijon mustard, honey, and apple cider vinegar. Whisk until the mixture is smooth and well blended. While continuing to whisk, gradually drizzle in the vegetable oil to create a cohesive dressing. Finish with salt and black pepper, adjusting the seasoning to suit your taste.
4. Combine and serve the salad. Add the chopped romaine lettuce, sliced apples, cheddar cubes, candied pecans, chicken strips, and crispy bacon to a large salad bowl. Drizzle the prepared honey Dijon dressing over the ingredients. Toss gently until everything is evenly coated, then serve immediately while the chicken is fresh and the lettuce remains crisp.