- This topic has 0 replies, 2 voices, and was last updated March 5, 2015 at 9:14 pm by .
- February 6, 2015 at 11:02 pm #352432
My DD was the assistant manager/corporate trainer for a restaurant and this was one of their most popular meals. She couldn’t tell me the ingredients, so I played with it until she said this works! LOL!
2 boneless, skinless chicken breasts
1 tbs olive oil
8 cups chopped Romaine lettuce
8 slices turkey bacon, cooked and diced
4-oz blue cheese, crumbled
2 avocados, pitted and diced
2 Roma tomatoes, diced
1/4 cup garlic vinaigrette (see recipe below)
1/4 cup chopped green onions
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper on both sides and add to skillet. Cook chicken 3 to 5 minutes on each side until the chicken is no longer pink, or until the chicken is cook through and the internal temperature is 165°F.
Remove chicken from skillet and set aside rest for 10 minutes. Dice chicken into bite-size pieces.
In a large bowl combine chicken, bacon, lettuce, blue cheese and tomatoes. Toss to combine. Drizzle the Garlic and Herb Vinaigrette over the top and serve immediately.
Garlic and Herb Vinaigrette:
1/2 cup apple cider vinegar
3 garlic cloves, minced
1 tbs Dijon mustard (optional)
1 tbs dried Italian seasonings
1 1/2 cup extra virgin olive oil
In a medium bowl whisk to combine all ingredients. Serve.
This makes two dinner salads.
- March 5, 2015 at 9:14 pm #460893
Looks delicious. I will have t o make it. I suppose there is a way to save stuff on here.
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