. . . and i'm pretty sure it's
mostly kind of gluten free . . .
. . . how's that for commitment? . . .
. . . this salad fed two of us,
but could have easily fed three . . .
. . . ingredients in bold . . .
•2 boneless skinless chicken breasts
marinate at least one hour (up to all day) in:
•2 tablespoons gluten free soy sauce (the brand i found is called san-j tamari gluten-free soy sauce)
•2 tablespoons extra virgin olive oil
•1 teaspoon minced garlic
•fresh ground black pepper
grill (to keep it from drying out so much, we like to grill about five minutes per side, then finish with a meat thermometer [165ºF] in a foil covered pan in the oven.)
let rest 10 minutes.
meanwhile . . .
•cook and crumble about half a package of kroger bacon (i always slice into half-inch pieces then cook the whole package and save some for breakfast burritos. only now they're called breakfast tacos. no more flour tortillas.)
•wash dry and shred two hearts of romaine lettuce.
•dice one bartlett pear
•and one honeycrisp apple.
•1/2 cup craisins
•1/2 cup chopped pecans
•2 ounces feta cheese
•6 tablespoons brianna's poppy seed dressing
•2 tablespoons newman's own light balsamic vinaigrette
in a large bowl, mix lettuce, pear, apple, craisins, pecans, bacon and feta.
in a separate small bowl, whisk together dressings.
toss salad with dressing.
transfer to a platter.
top with sliced chicken, kosher salt and fresh ground black pepper.