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Grilled Chicken Salad with Warm Bacon Dressing

Submitted by: Mary on 07/20/2004
2639 views
2.54 avg rating
179 votes
 
 
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Ingredients

CHICKEN:

1/3 C Olive oil
1 oz Garlic, minced
Salt & pepper to taste
8 Boneless, skinless chicken breast

SALAD:

1 lb Watercress, trimmed
1 lb Tomatoes, wedged
1/2 lb Red onions, thinly sliced
1/2 lb Mushrooms, thinly sliced
BACON DRESSING:

1 lb Bacon
1/3 C Olive oil
1/2 C Onions, chopped
1/3 C Reduced sodium soy sauce
1/3 C Cider vinegar
1/4 C Basil leaves, chopped
1 1/2 t Splenda granular
Salt & black pepper to taste

Directions

CHICKEN:



Mix oil, garlic, salt and pepper. Coat chicken breasts with oil mixture. Place in plastic storage bag and refrigerate at least 8 hours.



Remove chicken from refrigerator and grill until juices run clear and chicken is no longer pink.



Slice chicken across the grain.



DRESSING:



Cut bacon into `1/2 inch pieces.



In a large skilled, over medium heat cook bacon until crisp. Drain all but 1/3 cup bacon grease. Add olive oil, 4 ozs chopped onions and garlic to skillet. Cook about 5 minutes until onions are tender. Add vinegar, soy sauce, basil leaves, salt, pepper, and splenda. Bring to simmering and simmer for 2 minutes. Season with salt, pepper, and splenda to taste. Cover and set aside.



Mix vegetables, top with tomatoe wedges. Place sliced chicken on top vegetable mixture.



Drizzle salad with warm bacon dressing and serve.

Servings

8

Calories

8

Time to prepare

30 minutes

Difficulty

Easy
 

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