Brussels sprouts, Roquefort Cheese and Bacon Salad

• 4 oz. Brussels sprouts (5 or 6 pieces)
• 4 strips OSCAR MAYER Lower Sodium Bacon
• 1 escarole
• 1 onion King Sooper's 1 lb For $0.99 thru 02/09
• 1 red pepper
• 1 Tbsp. balsamic vinegar
• 3 Tbsp. PLANTERS Pecans, coarsely chopped
• 1 boneless skinless chicken breast
• 1/4 cup chopped parsley
• 1 Tbsp. olive oil
• 1/2 cup Roquefort cheese

1. Wash and dry the vegetables.
2. Cut Brussels sprouts in half, then cut in fine strips.
3. Cut bacon in small pieces.
4. Cut escarole in small pieces.
5. Peel and cut the onion and the red pepper and put in a bowl with the balsamic vinegar.
6. Toast pecans in a large pan for 2 or 3 minutes in medium-high heat, stirring constantly.
7. Transfer to a bowl and clean the pan.
8. In the same pan you used for toasting the pecans, cook the bacon on medium-high heat for 4 or 5 minutes, or until the bacon is crunchy.
9. Put it on a paper towel; reserve drippings.
10. Season chicken as desired.
11. Cook the chicken in the reserved drippings.
12. Cook on a medium heat 4 to 6 minutes, or until it is well done.
13. Transfer the chicken to a dish, but leave the juices the chicken left in the pan.
14. Let the chicken cool for at least 5 minutes and cut in small pieces.
15. Add 2 tablespoons of water to the still hot frying pan and remove any stuck pieces of chicken/bacon.
16. Cook for 30 seconds to 1 minute on medium-high heat or until the liquid has reduced in volume.
17. Add the reduced liquid to the balsamic vinegar mixture.
18. Season the vinaigrette to taste, and add the olive oil.
19. In a big bowl add the chicken, the escarole and the pieces of Roquefort cheese, Brussels sprouts, bacon, pecans and parsley.
20. Toss in the vinaigrette.
21. Serve and enjoy!

brussels sprouts, lower, onion, red pepper, balsamic vinegar, pecans, chicken breast, parsley, olive oil, roquefort cheese

Taken from www.kraftrecipes.com/recipes/brussels-sprouts-roquefort-cheese-bacon-salad-175345.aspx (may not work)