Crispy Chopped Salad

8 slices Bacon, cooked to crisp and crumbled
½ cup Olive Oil
4 Skinless, Boneless Chicken Breast halves

Paprika
2 Lemons
1 Shallot, finely chopped
2 small Carrots, peeled and thinly sliced
2 medium zucchini, thinly sliced..
1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
½ small red onion, chopped
Romaine Lettuce, chopped
5oz blue cheese, crumbled

Instructions

In large nonstick skillet heat 1 tablespoon of oil over medium heat. Sprinkle chicken with salt, pepper, and paprika; add to skillet. Cook 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. Cool slightly; slice.

For Lemon Dressing, finely shred peel from one lemon; squeeze lemons to make 1/3 cup juice. In small bowl whisk together remaining olive oil, lemon juice, shredded peel, and shallot. Season with salt and pepper; set aside. In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese.  Line salad bowls with romaine and spoon in chicken mixture. Top with bacon. 6 servings