Sunday, February 21, 2016

BLTA salad... 15 minutes

the goods:

1 tablespoon butter
1 tablespoon olive oil
1 boneless, skinless, chicken breast, pounded to an even thickness
1 pound bacon, cooked and drained
2 romaine hearts of lettuce, chopped
1 large avocado, peeled, pitted, and diced
1 pint cherry tomatoes, halved
half a cucumber, peeled and diced
1/4 cup crumbled blue cheese

3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
juice from 1/2 a lemon

In a small skillet, over medium-high heat, add butter and olive oil. Season chicken with salt and pepper. Cook until golden brown and completely cooked through. About 5 minutes per side.
In a small bowl or mason jar, combine dressing ingredients and whisk or shake to combine.
In a large bowl, combine lettuce, chicken, tomatoes, and cucumber. Toss with dressing. Then add avocado, bacon, and blue cheese.

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