Warm Bacon Chopped Salad

Preheat the oven to 350ºF.

Coat the chicken in the olive oil and sprinkle pepper and the Italian spice blend seasoning on each side of the chicken. Roast the chicken; mine was pretty small and thin so it took about 15 minutes. Remove and let cool, then slice into strips.

Fry the bacon. After frying, pat any excess grease with a paper towel and tear, cut or break bacon into bite-sized pieces. Slice the cucumber julienne and then halve; place on the perimeter of the plate. Dice the tomato and crumble the blue cheese. Assemble the lettuce and sprinkle the tomatoes, blue cheese, chicken, and bacon over the top.

To make the vinaigrette, in a small bowl add the oil, mustard, and balsamic vinegar. Add the salt and pepper to taste, whisk until combined. Drizzle over salad.