Rotisserie Chicken Salad

• 4 slice bacon
• 2 tbsp. cider vinegar
• 1 tbsp. Dijon mustard
• 1 tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tbsp. coarsely ground black pepper
• 1 bag cut hearts of romaine
• 2 c. shredded skinless rotisserie chicken meat

1. In 2-quart saucepan, cook bacon over medium heat 5 to 6 minutes or until browned.
2. With tongs or slotted spoon, transfer bacon to paper towels to drain.
3. Discard all but 1 tablespoon bacon drippings from saucepan.
4. With wire whisk, add vinegar, Dijon, oil, salt, and pepper to drippings in saucepan and heat to boiling over medium heat.
5. Remove from heat.
6. Place romaine in large serving bowl.
7. Pour hot dressing over romaine; toss until coated.
8. Add chicken and toss until well mixed.
9. Crumble bacon; sprinkle over salad.

bacon, cider vinegar, mustard, olive oil, salt, ground black pepper, romaine, chicken meat

Taken from www.delish.com/recipefinder/rotisserie-chicken-salad (may not work)