Garden Hearts® with Herb-Rubbed BBQ Chicken

Garden Hearts® with Herb-Rubbed BBQ Chicken

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Yield: 8 Servings

8 8-ounce skinless chicken breasts
1 tablespoon oregano
1 tablespoon marjoram
1 tablespoon thyme
1 tablespoon rosemary
4 garlic cloves, chopped
1/4 cup olive oil
3/4 cup ranch dressing
6 ounces BBQ sauce
4 Garden Hearts® Petite Hearts of Romaine
corn tortilla strips, deep-fried

1.    Marinate chicken breast in herb and olive oil mixture for four hours. Grill or pan-fry chicken until well-done, but juicy.

2.    Whisk together ranch dressing and BBQ sauce; toss with washed, whole-leaf Garden Hearts.

3.    Arrange Garden Hearts leaves, top with grilled chicken breast, and garnish with tortilla strips.

Chef's Comments: "Barbecue is a quintessential, all-American flavor and it adds just the right savory twist to this delicious entrée salad."

Chef Beat Giger, CEC, AAC Chef Beat Giger, CEC, AAC 
Corporate Chef & Director of Special Events
Pebble Beach Resorts

Pebble Beach, CA


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