Saturday, May 23, 2015


yields 4-6 servings

2 boneless, skinless chicken breasts
salt and pepper
1 tablespoon olive oil
8 cups chopped Romaine lettuce
8 slices bacon, cooked and diced
4 ounces blue cheese, crumbled
2 avocados, pitted and diced
2 roma tomatoes, diced
1/4 cup garlic vinaigrette (recipe below)
1/4 cup chopped green onions

Garlic herb vinaigrette:
1/2 cup apple cider vinegar
3 garlic cloves, minced
1 tablespoon Dijon mustard (optional)
pinch of salt and freshly-cracked black pepper
1 tablespoon dried Italian seasonings
1 1/2 cups extra virgin olive oil

Salad: Season chicken breasts on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat and add chicken. Cook for 3 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking time wil vary depending on the thickness of the chicken.) Remove chicken and let rest for at least 10 minutes. Dice chicken into small pieces.

Add the diced chicken, lettuce, bacon, blue cheese, avocados and tomatoes to a large bowl, and toss until combined. Drizzle or toss with garlic vinaigrette and serve immediately.

Vinaigrette: Whisk all ingredients together until combined.

bacon recipe source: Ali Ebright, Gimme Some Oven (@gimmesomeoven), March 29, 2013; inspired by Martinelli's Little Italy

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