Quick and easy lunch. This recipe is tasty and satisfying.
|1||Package Maple Leaf® Prime® Naturally Thin Slice Chicken Breast|
|3 tbsp||(45 mL) Lemon juice|
|1 tbsp||(15 mL) Dijon mustard|
|1 tsp||(5 mL) Worcestershire sauce|
|2||Cloves garlic, minced|
|2 tbsp||(30 mL) Olive oil|
|Salt and pepper|
|5||Slices Dempster’s® Stays Fresh® White Bread, cut into 1” (2.5 cm) cubes|
|.25 cup||(60 mL) Olive oil|
|1 tsp||(5 mL) Garlic powder|
|1 tsp||(5 mL) Italian seasoning|
|Salt and pepper|
|.5 cup||(125 mL) Mayonnaise|
|.5 tsp||(2 mL) Anchovy paste|
|2 tbsp||(30 mL) Lemon juice|
|Dash hot sauce|
|.5 tsp||(2 mL) Worcestershire sauce|
|1 tbsp||(15 mL) White vinegar|
|Freshly ground pepper|
|3 tbsp||(45 mL) Freshly grated Parmesan cheese, divided|
|1||Head Romaine lettuce, torn|
|10||Slices Maple Leaf® Natural Selections® Bacon, cooked, chopped|
PLACE chicken in a large re-sealable plastic bag. Whisk together lemon juice, Dijon, Worcestershire, garlic, olive oil, salt and pepper in a small bowl. Pour over chicken and massage to coat. Seal the bag and place in the refrigerator for 15-30 minutes.
PREHEAT BBQ to medium-high. Lightly coat grill with non-stick cooking spray.
GRILL chicken for 3-4 minutes per side or until nicely char grilled and the internal temperature has reached 165°F (74°C). Remove from the grill and set aside.
HEAT a large skillet over medium heat. Toss bread cubes in olive oil, garlic powder, Italian seasoning, salt and pepper and add to the pan. Cook, stirring occasionally, for 10-12 minutes or until golden and crisp. Remove from the pan and cool to room temperature.
WHISK together mayonnaise, anchovy paste, lemon juice, hot sauce, Worcestershire, pepper and 1 tbsp (15 mL) of Parmesan cheese in a small bowl.
PLACE lettuce in a large bowl. Drizzle with 4-5 tbsp (60-75 mL) salad dressing and toss to coat. Toss in bacon bits, croutons and remaining cheese. Transfer to serving plates and top with grilled chicken.
Tips: Extra dressing will keep in the fridge stored in an airtight container for up to 1 week.
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