Iceberg Babies® with Grilled Chicken Gorgonzola

Iceberg Babies® with Grilled Chicken Gorgonzola

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Yield: 8 servings



8 Garden Hearts® Iceberg Babies®
4 boneless, skinless chicken breasts
8 chicken drumsticks
  olive oil for frying
  salt and pepper
2 tablespoons butter
1 tablespoon olive oil
6 garlic cloves, minced
2 teaspoon fresh thyme, chopped
2 cups heavy cream
2 cups Gorgonzola cheese, crumbled
1 cup walnut pieces, toasted
1 cup fresh basil, chopped
  Salt and pepper to taste


1.    Remove outer leaves from the Iceberg Babies®, rinse under cold running water and drain. Cut the core from each head of lettuce and discard. Gently remove the center leaves to create a lettuce bowl and finely julienne the center leaves. Refrigerate both lettuce bowls and julienned leaves.

2.    Oil and season the chicken breasts and drumsticks; roast on a grill over medium heat or pan fry until done. Let the chicken rest for a few minutes, then slice diagonally into long strips and set aside.

3.    To prepare the dressing, melt butter with olive oil in a large skillet over medium heat. Add garlic and thyme and sautÚ until fragrant (about 2 minutes). Add cream and Gorgonzola cheese; simmer for 2 minutes until it reaches a creamy consistency. Mix in the walnuts, basil and chicken strips; season with salt and freshly ground black pepper and toss well.

4.    To assemble, place the lettuce julienne in the center of the plate, creating a base to hold the Iceberg Babies® bowl. Fill the bowl generously with the creamed chicken mixture and garnish with a golden brown chicken drumstick.

Chef's comments: "Garden Hearts® Iceberg Babies® hold up well for this hot and cold salad creation."

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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