Grilled chicken and fresh produce make this hearty yet not heavy meal perfect for hot summer days.
Recipe and photograph by Kimme Hargrove
2 boneless, skinless chicken breasts, grilled and cooled, sliced
Lettuce of choice (chopped romaine or spinach recommended)
4 slices bacon, cooked and cooled, crumbled
¾ cup cherry tomatoes, halved
2 eggs, boiled, cooled and peeled, chopped
2 green onions, chopped
1 avocado, sliced
4 ounces Gorgonzola cheese, crumbled
4 ounces cheddar or Monterey Jack, shredded
Buttermilk Ranch Dressing:
1 packet Hidden Valley Buttermilk Ranch dry mix
1 ¼ cup buttermilk (this is a little more than the packet calls for – makes for a thinner dressing)
1 cup mayonnaise
For dressing, shake ingredients in a tight container and refrigerate for at least 1 hour prior to serving. Shake again before serving.
Place lettuce in a large serving bowl, add all toppings and arrange as you’d like.
Serve with chilled buttermilk ranch dressing on the side.
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