Cooking is a talent of mine. Photography is not. This is unfortunate since I'm writing a blog about food. We eat with our eyes first. This salad is delicious. My husband has never been so thrilled about eating salad before. The picture from the source is much prettier than mine- so go there if you want to be inspired to make it. I love blue cheese- Cole does not. We have made this twice: once with brie and once with blue cheese. I thought the brie was better even though I'm a blue cheese lover. Brie was much more subtle and didn't take the salad over.
Ingredients:
2 cooked, cubed chicken breasts or 3-4 thighs
salt and pepper
1 tbsp oil
8 cups chopped romaine
8 slices bacon, cooked and diced
1/4 cup crumbled brie or blue cheese
2 avocados, pitted and diced
2 roma tomatoes, diced
1/4 cup garlic vinaigrette (see recipe below)
1/4 cup chopped green onion
Garlic Vinaigrette
1/2 cup apple cider vinegar
3 cloves garlic, minced
1 tbsp dijon mustard
salt and pepper
1 tbsp dried italian seasonings
1 1/2 cups oil (your favourite for salad dressings)
Note: If you're not wanting left over dressing hanging around and just want to make enough for the salad, make a 1/3 of the recipe for the vinaigrette. Always make sure to add dressing slowly while you toss your salad to avoid over dressing it.
Directions:
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 will 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, cheese, avocados and tomatoes
to a large bowl, and toss until combined. Drizzle or toss with garlic
vinaigrette and serve immediately.
Serves 4 entree salad portions.
No comments:
Post a Comment