Yield: 8 Servings
|8||8-ounce skinless chicken breasts|
|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.