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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ready, Set, Cook! Hidden Valley Contest Entry. A unique modification to a common Chicken Caesar Salad Ingredients:
1 tablespoon shallot, minced |
8 g parmesan cheese, grated |
4 tablespoons breadcrumbs, exra large size |
2 tablespoons garlic butter, melted |
4 chicken breasts, with skin |
12 ounces romaine lettuce |
1 yellow bell pepper |
2 ounces hidden valley® original ranch® dressing |
2 ounces caesar salad dressing |
1 avocado |
8 amorosa tomatoes |
8 ounces cucumbers |
Directions:
1. mix the shallot + parmesan + butter + bread crumbs then spread evenly on a baking pan and oven bake 5 minutes 300 deg.
2. set cool 10 minutes.
3. pan fry each chicken piece for 3 minutes on medium heat per side with salt and pepper for taste.
4. combine the romaine lettuce (1 inch square cuts) + yellow peppers julienne style cuts (1/4 inch thin cuts) + ranch dressing + caesar dressing and toss evenly and gently for 10 seconds then placed onto plates.
5. add cucumbers (8 slices then quartered, 8 piece per serving).
6. add tomatos (quartered 2 tomatoes per serving).
7. add avocado (diced into 12 chunks per avocado slice 1/4 avocado each serving).
8. bread crumbs placed on top.
9. chicken is cut into 1/2 inch slices after cooking then placed on top.
10. Serve.
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