Balsamic Chicken Seared Salad

I love Spring, everything is fresh and crisp, the weather is warming up a bit. The homegirlz are outside more doing their thing which is great because I don't have to hear the bickering. Along with the warmer weather, appetites around here are waning and we prefer lighter evening meals. Balsamic vinegar is one of my favorites and I tried to slip in this salad everywhere I could. But first, don't hate me because I used Iceburg lettuce for this salad. To the foodies, it probably would be better as a spinach salad. I love spinach, but I don't care for fresh spinach salads. So before you scoff at my lettuce choice, embrace the method and use the greens that float your boat.

Balsamic Chicken Seared Salad - Wash whatever greens you desire for your salad base.

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?