YIELD
8 servings INGREDIENTS
-
4
Garden Hearts® Petite Romaine Hearts
-
8
8-ounce skinless chicken breasts
-
1 tbsp
oregano
-
1 tbsp
marjoram
-
1 tbsp
thyme
-
1 tbsp
rosemary
-
4
cloves garlic, chopped
-
1/4 cup
olive oil
-
3/4
ranch dressing
-
6 ozs
BBQ sauce
-
corn tortilla strips, deep-fried
METHOD
- Marinate chicken breast in herb and olive oil mixture for four hours. Grill or pan-fry chicken until well-done, but juicy.
- Whisk together ranch dressing and BBQ sauce; toss with washed, whole-leaf Garden Hearts.
- Arrange Garden Hearts leaves, top with grilled chicken breast, and garnish with tortilla strips.
Recipe by:
Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA
Chef's comment:
"Chef's Comments: "Barbecue is a quintessential, all-American flavor and it adds just the right savory twist to this delicious entrée salad.""