Ingredients:
4 lean chicken
breast, no skin or bone, around 4 ounces each
1 romaine
lettuce
1 lemon
squeezed juice
2 eggs,
boiled
½ teaspoon of
black pepper
1 cup
croutons
2 garlic
cloves
¼ cup
vegetable oil
½ cup Parmesan cheese
1 tablespoon
Worcestershire sauce
¼ teaspoon
ground mustard
½ teaspoon
salt
Preparation:
Grilled
chicken breasts several hours before make the salad. Cut meat in small pieces
and set aside.
Blend
together garlic, vegetable oil, parmesan cheese, Worcestershire sauce, mustard
and salt.
Wash
vegetables and dry thoroughly, and break the leaves in big chunks. Add the
vegetables to a big bowl squeeze the lemon over the vegetables and toss.
Peel the
eggs and cut them, toss again the salad slightly.
Add the chicken.
Sprinkle Parmesan cheese and croutons over.
Serve 4
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