Smoked Chicken and Romaine Salad
- ½ head Romaine Lettuce
- 3 fl oz Texas Pete Buttermilk Dressing
- 6 oz chicken tenders
- 4 oz Cucumbers – peeled, seeded, and sliced
- 4 Tomato Wedges
- 1 oz Blue Cheese Crumbles
- Salt and Pepper to taste
Grill chicken and cut into bite size pieces. Shave the discoloration from the lettuce root end and then cut the half head in half length wise leaving the root intact. Season romaine with salt and pepper and place the two wedges on plate with leafy tops crossing. Ladle dressing over lettuce. Distribute chicken, cucumber, tomatoes and blue cheese crumbles over lettuce. Serves 1.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.