Seared Chicken Breast Salad with Parmesan Crisps

Ingredients

  • THE DRESSING:
  • 1 ounce REGINA Red Wine Vinegar with Garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 2 egg yolks
  • 1/2 teaspoon ground black pepper
  • 7 ozs. olive oil
  • 1 ounce Parmesan cheese, finely grated
  • (to taste) salt
  • THE CHICKEN:
  • 6 boneless skinless chicken breasts
  • 1/2 teaspoon black ground pepper
  • THE SALAD:
  • 6 ozs. romaine lettuce, cut, washed, and drained
  • 6 ozs. green leaf lettuce, cut, washed, and drained
  • 4 ozs. freshly grated Parmesan cheese, coarsely grated
  • 3 ozs. B&G Sweet Bell Pepper Toppers

Directions

  • THE DRESSING:
  • 1 ounce REGINA Red Wine Vinegar with Garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 2 egg yolks
  • 1/2 teaspoon ground black pepper
  • 7 ozs. olive oil
  • 1 ounce Parmesan cheese, finely grated
  • (to taste) salt
  • THE CHICKEN:
  • 6 boneless skinless chicken breasts
  • 1/2 teaspoon black ground pepper
  • THE SALAD:
  • 6 ozs. romaine lettuce, cut, washed, and drained
  • 6 ozs. green leaf lettuce, cut, washed, and drained
  • 4 ozs. freshly grated Parmesan cheese, coarsely grated
  • 3 ozs. B&G Sweet Bell Pepper Toppers
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