2TbspChampagne vinegarcould also use red wine vinegar or apple cider vinegar
2Tbspworcestershire sauce
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Citrus Tomatillo Dressing
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Juice of 1 limes
Juice fo 1 lemon
2Tbsp.Olive oil
2Tbsp.. champagne vinegarcould also use red wine vinegar or apple cider vinegar
2TbspHoney
2Tbsp.water
2tsp.chopped garlic
2tsp.Dijon mustard
½bunch cilantro chopped
½Tomatillo diced
Dash of salt and pepper
Instructions
Combine all marinade ingredients in gallon zip lock bag with raw chicken breasts and squeeze the marinade around the chicken so the chicken is well coated. Seal the bag with as little air possible and use a rolling pin or any blunt object to pound out the chicken breasts until about ½ inch thick. This will ensure they cook evenly and are nice and tender. Allow to marinade at least 1 hours or overnight.
Combine all vinaigrette ingredients in blender or food processor until well combined and set aside.
Grill the chicken in a sauté pan with pan spray or olive oil, over medium high heat about 4 minutes on each side. When the chicken breast is done cooking, remove from the heat and let sit for 5 minutes before slicing it into ½ inch strips. This allows the juices in the chicken to settle so it remains moist.
Meanwhile, in large bowl toss the greens with the vinaigrette until evenly coated. Top with the tomatoes, chopped avocado and crumbled bacon and chicken. Serve family style.
Notes
Adapted from http://www.ohsweetbasil.com/2014/04/double-the-meat-hold-the-bread-blt-salad-recipe.html