All the Fall Favorites Salad

• 2 thin cut chicken breasts
• 1/2 cup real mayonnaise
• 1 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 8 slices bacon
• 1/4 cup brown sugar
• 1 cup pecan halves, toasted
• 1/2 cup finely shredded smoked white cheddar
• 1 honeycrisp apple, sliced into thin matchsticks
• 3 cups chopped romaine hearts
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons heavy whipping cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

1. Preheat oven to 350 degrees. Stir together mayonnaise, garlic powder and 1/4 teaspoon kosher salt and spread over chicken breasts. Transfer to baking dish brushed with olive oil and bake until cooked through. Let rest, and dice into 1/2 inch chunks.
2. Arrange bacon on a foil lined baking sheet. Sprinkle with brown sugar and bake until browned. Remove to plastic cutting brown to cool, then snip into small pieces.
3. Combine apple cider vinegar, olive oil, honey, cream and salt and pepper in jar with a lid. Cover and shake until thoroughly mixed.
4. Toss chopped romaine in enough dressing to coat. Divide dressed greens among serving bowls.
5. Arrange brown sugar bacon bits, chicken, apple matchsticks, shredded cheese and pecans atop dressed greens and serve with additional Creamy Apple Cider Vinaigrette on the side.

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Enjoy!