Chopped Salad

Combine all the vinaigrette ingredients in a container or jar; shake to combine. Place the chicken into a shallow bowl. Pour ¼ cup (60 mL) of the dressing over the chicken and coat well.
Combine the pasta and water in the 3-qt. (3-L) Micro‑Cooker® Plus. Microwave, covered, until the pasta is cooked, about 8 minutes.
Preheat the Nonstick Double Burner Grill over medium heat for 3–5 minutes.
Cut the bacon slices in half; cook on one side of the pan for 10–12 minutes, turning once. Cook the chicken on the other side of the pan for 5–7 minutes, or until it reaches 165°F (74°C), turning once.
Remove the chicken from the pan and place it in a bowl to cool slightly. When the pasta is done, rinse with cold water, then drain.
Transfer the bacon onto a paper towel–lined plate to drain and chop the chicken.
Place the romaine in a large serving bowl. Add the chicken, pasta, tomatoes, avocado, crumbled bacon, cheese, and additional dressing to your liking.

Ingredient :

Simple Vinaigrette:
¾ cup + 2 tbsp (205 mL) olive oil
½ cup + 2 tbsp (155 mL) white wine vinegar
1 tbsp (15 mL) honey
1 tbsp (15 mL) Dijon mustard
½ tsp (2 mL) salt or Seasoning Salt
¼ tsp (1 mL) black pepper
Salad:
1 lb. (450 g) chicken tenders
3 oz. (90 g) ditalini or ditali pasta (⅔ cup/150 mL)
2 cups (500 mL) water
4 slices bacon
2 romaine hearts, thinly sliced
1 pint (2 cups/500 mL) cherry tomatoes, halved
1 ripe avocado, sliced
¼ cup (60 mL) crumbled Gorgonzola cheese