Garden Hearts® with Herb-Rubbed BBQ Chicken

Yield: 8 servings


4 Garden Hearts® Petite Romaine Hearts
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
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 Beat Giger

Recipe by:

Beat Giger, CEC, AAC, Corporate Chef                                     Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

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