• Season the 3 boneless skinless chicken breasts, with 1 teaspoon garlic powder, salt and pepper to taste. Heat a grill to medium heat and grill for 5-8 minutes on each side until cooked through and lightly browned on the outside.
• While the chicken is grilling prepare the candied walnuts. Preheat a pan or skillet over medium-high heat. Stir the ½ cup walnuts in the pan for 2-3 minutes.
• Add the 3 tablespoons granulated sugar and continue stirring until the sugar is dissolved and the walnuts are coated. Transfer to a plate and allow to cool. Crush slightly and set aside.

Poppyseed Dressing

• Whisk together the ¾ cup reduced fat mayo, ¼ cup milk, ¼ cup granulated sugar, ¼ cup apple cider vinegar, 1 tablespoon poppy seeds, ½ teaspoon dry ground mustard, and ⅛ teaspoon salt. Cover and chill until ready to use.
• Arrange the salads with 8 cups chopped romaine lettuce on the bottom, then top with chicken, 2 sliced pears, 1/2 sliced red onion, 6 strips of cooked and chopped bacon, and ½ cup crumbled blue cheese or feta cheese. Serve with poppyseed dressing.