3 Tender Young Organic Chicken Breast sections
6 pieces of good lean bacon
2 Small Heads Romaine Lettuce
1 Red Bell Pepper cut into strips
Celery cut into thin strips
3 Spring Onions chopped
Pecans
1/2 Pint Strawberries cut in half
Lawry's Seasoned Salt
Black Pepper
Olive Oil
Strawberry Vinaigrette or salad dressing of your choice.
Lawry's Seasoned Salt
Black Pepper
Olive Oil
Strawberry Vinaigrette or salad dressing of your choice.
Wash and pull Romaine Lettuce into sections
Tenderize your chicken breast butterfly or tenderize
You can tenderize by placing in plastic bag or between two sheets of clear plastic wrap. Beat with mallet a few times on both sides
Heat minimal amount of olive oil in grill pan
Sprinkle chicken breast with a little Lawry's Seasoned Salt
Sprinkle chicken breast with a little Lawry's Seasoned Salt
Place chicken breast and bacon in pan
Cook until almost brown on one side then turn same side to give grill pattern
Turn and do other side the same. Make sure chicken is cooked thoroughly, cool then cut into small sections. Cool bacon and break or cut into small pieces.
Place lettuce on plate
Top with bell pepper, celery, strawberries, spring onions, coarsely chopped pecans.
Salt and pepper salad.
Serve with my Strawberry Vinaigrette.
Serves 4
Enjoy!
Place lettuce on plate
Top with bell pepper, celery, strawberries, spring onions, coarsely chopped pecans.
Salt and pepper salad.
Serve with my Strawberry Vinaigrette.
Serves 4
This is a delightful salad!
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