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Heat large nonstick skillet over medium high heat; add bacon, cook until crisp (4-5 minutes). Transfer bacon to a bowl; discard all but 3 tablespoons bacon drippings. Add walnuts to skillet; sauté until fragrant (1-2 minutes). Transfer walnuts to bowl with bacon.
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Season chicken with salt and pepper; sauté for 3-4 minutes per side. Reduce heat to low; pour 1/4 cup of raspberry sauce over chicken. Cook, turning once until internal temperature reaches 165 F (5-6 minutes).Allow to sit 5 minutes before slicing into strips.
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In small bowl whisk remaining raspberry sauce, vinegar and olive oil. Stir in bacon and walnuts.
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Divide romaine on four serving plates, sprinkle red onions over romaine. Arrange sliced chicken over each salad; spoon warm vinaigrette over each salad.
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Serving suggestion: Serve with Lunds & Byerlys Artisan Amaranth Rolls.