Chicken Romaine Vinaigrette Recipe - Cooking Index
Chicken Romaine Vinaigrette Recipe - Cooking Index
| 4 | Chicken breast halves - boned & skinned | |
| Herbed Vinaigrette | ||
| 3/4 cup | 177ml | Soy oil |
| 1/4 cup | 59ml | Tarragon white wine vinegar |
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
| 1/4 cup | 36g / 1.3oz | Chopped fresh basil |
| 1 tablespoon | 15ml | Finely chopped green onions |
| Salad | ||
| 1 1/2 lbs | 681g / 24oz | Romaine lettuce |
| 1/2 cup | 118ml | Sliced water chestnuts |
| 1/3 cup | 48g / 1.7oz | Fresh parmesan cheese |
| 3/4 cup | 22g / 0.8oz | Seasoned croutons |
Score chicken breasts and top with 1 tablespoon Herbed Vinaigrette per breast. Marinate in the refrigerator for at least one hour. Grill chicken 15 minutes & slice diagonally. Wash & tear lettuce leaves into large bowl. Top with 1/2 cup dressing, cheese, water chestnuts, and croutons. Toss together. Divide lettuce onto plates & top with sliced chicken.
HERBED VINAIGRETTE: Combine all ingredients in a jar. Shake well. Refrigerate. May be used as a marinade or salad dressing. Yields 18 tablespoon servings.
Created by Connie Cahill Copyright 1996 Indiana Soybean Development Council
Source:
Connie McCarthy
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