2 tablespoons walnuts
2 slices turkey bacon, cut into 1-inch pieces
6 tablespoons balsamic or red wine vinegar
1/4 cup olive oil
8 ounces boneless smoked chicken, shredded
6 plums, cut into thin wedges
2/3 cup (4) scallions, diagonally sliced
Romaine, curly endive, or leaf lettuce, torn into bite-size pieces
1. In a large skillet, cook the walnuts over medium heat, stirring frequently, until lightly toasted. Transfer to a dish.
2. In the same skillet, cook the bacon until crisp. Transfer the bacon to a plate and discard the fat. In the same skilled (do not wipe it out) pour in the vinegar and oil and bring to a boil. Add the chicken, plums, bacon, walnuts, and scallions to the dressing and toss until warm.
3. To serve, line plates with lettuce and spoon the salad on top.Nutrition information: