By: Kecia’s Flavor Breakthrough!
December 9, 2013
I know the cold weather is here, but sometimes I still crave salad. My husband likes salads that have a lot of ingredients in them so we can have them for a main meal. This one had rave reviews from all who had it!
1 Tbl olive oil
1 boneless skinless chicken breast sliced into ½ inch thick slices
12 slices of center cut bacon
2 romaine hearts, chopped
2 stalks celery chopped
1 cup of grape tomatoes, halved
¼ cup diced red onion
1 cup seasoned croutons of your choice, homemade or purchased
1 cup shredded cheddar
Your favorite Ranch Dressing
In shallow dish, mix olive oil, garlic powder, salt, pepper, herb blend add chicken and stir to coat. Let marinade a few minutes while you cook the bacon.
Cook bacon until crisp, drain on paper towels, coarsely crumble and set aside. Drain grease from skillet.
Now cook the chicken in the same skillet over medium heat, browning both sides, cook for about ten minutes or until chicken is thoroughly cooked. Remove from heat and cool a few minutes. Cut up into bit sized cubes.
While chicken is cooking on 4 plates divide the lettuce equally. On top of that place the celery, tomatoes and onions.
Sprinkle with bacon, cheese and croutons. Serve with Ranch Dressing.