Grilled Chicken Salad
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Wednesday, 22 June 2011 16:10
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Missy 8 chicken breasts 2 TBS honey 2 TBS olive oil 1 TBS Worcestershire sauce 1 clove garlic, pressed 1 tsp Creole mustard 1 tsp lemon juice 2 packages of mixed salad greens, washed and dried 2 small cans black olives 1...

 

  • 8 chicken breasts
  • 2 TBS honey
  • 2 TBS olive oil
  • 1 TBS Worcestershire sauce
  • 1 clove garlic, pressed
  • 1 tsp Creole mustard
  • 1 tsp lemon juice
  • 2 packages of mixed salad greens, washed and dried
  • 2 small cans black olives
  • 1 large can baby corn
  • 1 large can quartered artichokes, drained, washed, remove any tough outer leaves, chopped coarsely

Warm Bacon Honey Mustard Dressing:

  • ½ pound bacon, fried crispy, reserved grease
  • 1 packed Good Seasons Honey Mustard Dressing Mix
  • 1 egg yolk
  1. Marinate chicken breasts in next 6 ingredients for at least one hour
  2. Grill chicken breasts until completely cooked, remove from grill, allow to cool, and cut into slices
  3. Arrange lettuce portion into each serving dish and layer chicken slices from each breast into each plate
  4. Crumble bacon bits and sprinkle equally over each serving
  5. Sprinkle black olives, corn, and artichoke pieces equally over each serving
  6. Prepare dressing into Good Seasons cruet as per directions; use extra virgin olive oil and red wine or apple cider vinegar
  7. Beat egg yolk and add to warm bacon grease, whisking as it thickens
  8. Slowly pour dressing into the grease and yolk and then remove to a serving vessel
  9. Allow each guest to add the quantity of dressing to his/her salad

Serves 8

This of course is a one dish meal; except, of course, for hot French bread and dessert

 

Last Updated on Tuesday, 19 July 2011 02:27