Monday, April 30, 2012

CORDON BLEU SALAD


2each     5664347       Patuxent Farms            stuffed chicken Cordon Bleu breast
1each      2332245       CVF                             romaine heart, cut in half
4oz         4397139       Bellagio                       roasted yellow pepper
1each     2331353        CVF                            tomato, quartered
2oz         7463482       International Green     Kalamata style olives
4oz         3942638        Monarch                     pear Gorgonzola dressing
1T          3501988        Beyond                       butter substitute


Method: bake off the chicken and let rest. Brush the cut side of romaine with oil and grill the cut side for 1-2 minutes to get good grill marks. Place the grilled romaine on plate with the grilled side up. Garnish with vegetables, slice the chicken and shingle on top. Finish with dressing.

Yield: 2 servings


No comments:

Post a Comment