June 29, 2016
Dinner, Lunch, Main Dish,
Salads, Main Dish Salad, Meat Salad, Poultry, Chicken, Vegetables, Lettuce , Easy/Beginner Cooking, Entertaining, Summer, Winter, Grilling (Outdoor), Boneless Pieces more
Add toRecipe Book
Add toShopping List
To make dressing: whisk together all ingredients in a bowl. Chill until ready to use. Drizzle desired amount over salad and top with fresh cracked pepper.
Grill chicken breasts over medium high heat until a meat thermometer inserted into the thickest piece reads 170F (77F) – about 5-7 minutes per side. Remove from heat and set aside.
Brush the 4 romaine heart halves with olive oil. Using a hot grill, grill hearts, turning once, just until grill marks appear (approx. 1 minute each side). Take care not to overcook, lettuce should still maintain a crisp texture. Remove from heat, place each half on 4 plates.
Slice all 4 grilled chicken breasts into thin slices.
Arrange chicken slices, prosciutto slices, shaved parmesan cheese, croutons, and capers on top of lettuce (2 prosciutto for each plate).
Drizzle desired amount over salad and top with fresh cracked pepper.
When the goblins are out and the night is upon us, hunger strikes in and these...
It's that time of year again to take advantage of great weather and to smoke your...
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Recipe Stories / Blog
There is something about this time of year that gets my head swimming. The...
I love Indian food. Most of all ~ Indian Butter Chicken. I will be honest...
For those who like Japanese food, this is just like your California roll. Just,...