Chicken Salad with Mustard Vinaigrette Dressing

This is a tangy hearty dish meant to be served warm.  Give it a try and it's sure to become a family favorite!

3 slices bacon, cut into 1/2" pieces
3 green onions, thinly sliced
1/3 cup red wine vinegar

3 Tbsp olive oil (divided)

1 Tbsp Dijon mustard with seeds

2 tsp fresh thyme leaves 

1/2 tsp sea salt

1 large or 2 small boneless, skinless chicken breasts

1 Tbsp McCormick Rotisserie Chicken seasoning

1 Red Delicious or Granny Smith apple (unpeeled, cored and thinly sliced)

1 bag (5 - 6 oz) Spring Mix

Place your chicken breast(s) in a ZipLoc bag with 1 tsp salt and 1 Tbsp Rotisserie Chicken Seasoning.  Coat the chicken well and let is sit in the refrigerator for one hour or overnight.   

Place a skillet over medium heat and add 1 Tbsp olive oil.  When hot place your chicken breast in the skillet and cook undisturbed for 5 minutes.  Turn and cook for another 5 minutes undisturbed.  Turn off the heat and turn chicken and allow it to rest in the pan for an additional 5 minutes. 

In another 10" skillet, cook the bacon over medium heat, stirring occasionally, until browned.  Add green onions and cook, stirring 1 minute. Remove skillet from heat and stir in vinegar, oil, mustard, thyme and salt. 

Shred the cooled chicken.  Core and slice your apple.

In a large serving bowl, toss chicken with apple and spring mix until well combined.  

Pour hot dressing over chicken mixture; toss until salad is evenly coated.  

Serve immediately.