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Ingredientes

  • 2 Tbs. mayonnaise
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 3 large boneless, skinless chicken breast halves (7 to 8 oz. each), tenderloins separated if still attached
  • 2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
  • 1-1/2 cups lightly packed fresh parsley leaves, torn if large
  • 3/4 cup lightly packed mint leaves, torn if large
  • 1 recipe Lemon-Sherry Vinaigrette (see below)
  • 3 large avocados
  • 2-1/2 cups (about 1 lb.) halved grape tomatoes
  • 1 heaping cup (6 oz.) crumbled Roquefort
  • 2/3 cup toasted pine nuts
  • 12 slices bacon, cooked, cooled, and crumbled
  • 1/2 cup sliced chives (3/4 inch long)
  • Lemon-Sherry Vinaigrette
  • Yields 1-1/4 cups.
  • 3/4 cup plus 2 Tbs. extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • 2 tsp. finely grated lemon zest (from about 1 large lemon)
  • 1 tsp. granulated sugar
  • 1 tsp. minced fresh garlic
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. kosher salt
  • 1/4 tsp. Worcestershire sauce
  • 1/4 tsp. freshly ground black pepper
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