Autumn Chicken and Pear Salad with Poppyseed Dressing

Whisk together the paprika, Italian seasoning, Cajun seasoning, salt, and pepper, in a small bowl. Sprinkle over both sides of the chicken breasts. Set aside.
Preheat a large skillet over medium heat. Once the skillet is hot, add the bacon and cook, stirring frequently, until bacon is crispy.
Remove the bacon from the skillet with a slotted spoon and set aside.
Reduce heat to medium. Add the chicken to the same skillet with the bacon drippings. Cook the chicken for approximately 3 minutes on each side until browned. Cover the skillet with a tightly fitted lid and continue to cook until the internal temperature of the chicken registers 165 degrees F. with a digital thermometer.
As the chicken cooks, prepare the poppyseed dressing. Add all ingredients to a small food processor and blend until smooth and creamy. Season with additional salt and pepper, to taste. Refrigerate until ready to serve.
Assemble the salad bowls. To each bowl add the greens, sliced pear, green onion, sunflower seeds, cherry tomatoes, and chopped bacon. Top with cooked chicken breast and drizzle with poppyseed dressing. Enjoy!