Printed from Jenn's Food Journey, inspired by Sunny Anderson, The Food Network
- Serves 2 -
For the salad:
3-4 cups romaine or green leaf lettuce, thinly sliced or torn
1 cup chopped cherry tomatoes
1 boneless, skinless chicken breast
8 slices center cut bacon, roughly chopped
cucumber slices (optional)
sourdough bread croutons
For the dressing:
3 Tablespoons mayonnaise
2 teaspoons Dijon or whole-grain mustard
1 Tablespoon lemon juice
salt and white pepper, to taste
Preheat grill to 375 degrees F. Clean and oil grill grates. Season chicken with salt and pepper on both sides. Place over direct heat and grill 8-10 minutes per side, or until it reaches an internal temperature of 165 degrees F. Remove and allow to cool before cutting into bite sizes pieces.
Meanwhile, cook the bacon in a skillet over medium heat, until crisp. Remove with a slotted spoon and let drain on a plate lined with a paper towel.
To make the dressing - add the mayonnaise, mustard and lemon juice to a small bowl or measuring cup. Season with salt and white pepper to taste.
To build the salad - in a bowl or on a plate, add the lettuce, tomato and cucumber. Top with chicken and croutons. Sprinkle on bacon pieces and top with dressing. Serve and enjoy!