Use 2 chicken breast cutlets per person, coat in 2 tablespoons balsamic vinegar, 2 tablespoons extra virgin olive oil, and 1 teaspoon McCormick's Montreal Grill Seasoning and set aside.
Finely chop 3 tablespoons read onion and set aside.
Chop 2 green onions. Chop two strips of center cut bacon, brown and set aside.
Toss lettuce with a handful of baby bella mushrooms and chopped green onions.
Saute red onions in 1 tablespoon of extra virgin olive oil over medium high heat for about 2 to 3 minutes.
In a small bowl, add 3 tablespoons Dijon mustard.
Add 3 tablespoons balsamic vinegar.
Stream in about 1/3 cup extra virgin olive oil, whisking continuously to emulsify the oil into the vinegar/mustard mixture.
Add in the sauteed onions. your dressing is done, set aside. Heat a skillet over medium-high heat and cook the chicken cutlets for about 2 to 3 minutes per side. Cut chicken into thin strips. Add dressing to lettuce and toss to thoroughly coat, add bacon pieces and toss again.
Top salad with sliced chicken and feel good that we didn't do pasta with a heavy cream sauce and that you won't have to do extra Pilates tonight to work off dinner.
Don't you feel healthier just looking at this?