Garden Hearts® with Herb-Rubbed BBQ Chicken

Garden Hearts<sup>®</sup> with Herb-Rubbed BBQ Chicken

Yield: 8 servings


88-ounce skinless chicken breasts
1tablespoon oregano
1tablespoon marjoram
1tablespoon thyme
1tablespoon rosemary
4garlic cloves, chopped
1/4cup olive oil
3/4cup ranch dressing
6ounces BBQ sauce
4Garden 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 Beat Giger

Chef's comments:

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:

Corporate Chef & Director of Special Events, Pebble Beach Resorts, Pebble Beach, CA