Roasted Dijon Chicken Sandwich with Bacon & Caramelized Red Onions

• 1-1/2 gal. boneless skinless chicken breasts, cooked, shredded
• 72 slices OSCAR MAYER Bacon, diced, cooked Rite Aid 2 For $7.00 thru 02/06
• 2 qt. celery, diagonally cut into thin slices
• 1-1/2 cups slivered almonds, toasted
• 1-1/2 cups KRAFT MAYO Real Mayonnaise
• 1-1/2 cups GREY POUPON Classic Dijon Mustard
• 3 qt. red onions, thinly sliced
• 1/2 cup oil
• 3/4 cup balsamic vinegar
• 3/4 cup brown sugar, packed
• 24 each pretzel sandwich rolls (6 inch), cut in half, toasted
• 3 qt. romaine lettuce, shredded

1. Combine first 6 ingredients.
2. Refrigerate until ready to serve.
3. Saute onions in hot oil on medium heat 8 to 10 min.
4. or until caramelized, stirring occasionally.
5. Stir in vinegar and sugar; cook and stir several minutes or until liquid evaporates.
6. For each serving: Fill 1 roll with about 3 Tbsp.
7. onions, 1 cup chicken mixture and 1/2 cup lettuce.

boneless skinless chicken breasts, bacon, celery, slivered almonds, mayo, poupon, red onions, oil, balsamic vinegar, brown sugar, sandwich rolls, romaine lettuce

Taken from www.kraftrecipes.com/recipes/roasted-dijon-chicken-sandwich-bacon-caramelized-red-onions-127107.aspx (may not work)