Garden Hearts® with Herb-Rubbed BBQ Chicken

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

  1. Marinate chicken breast in herb and olive oil mixture for four hours. Grill or pan-fry chicken until well-done, but juicy.
  2. Whisk together ranch dressing and BBQ sauce; toss with washed, whole-leaf Garden Hearts.
  3. Arrange Garden Hearts leaves, top with grilled chicken breast, and garnish with tortilla strips.

Chef Beat Giger

Recipe by:

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.""