mmm.... this salad was very good... the recipe calls for only lettuce and red onions as a salad part, but i also threw grape tomatoes (halved) and half of the red pepper...yum.
For the Chicken:
1 teaspoon each garlic powder (or two cloves minced), salt, and pepper
juice of one lemon
2 tablespoons olive oil
Place chicken in ziptop baggie. Sprinkle with garlic powder, salt, and pepper. Pour lemon juice and olive oil into bag, turn chicken to coat and marinate for 1-12 hours. Grill or broil chicken, about 6 minutes per side.
For Croutons:
1/2 loaf French bread, cut into 3/4 inch cubes
1 teaspoon garlic powder, or 2 cloves minced
4 tablespoons olive oil
Preheat oven to 350 degrees. On a foil lined cookie sheet, toss bread with garlic and olive oil. Sprinkle with a bit of salt and pepper. Bake bread until toasted, turning once, about 15 minutes.
For Dressing:
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 clove garlic, or 1/4 teaspoon garlic powder
1/4 cup olive oil
1/4 cup lemon juice
1/4 teaspoon each salt and pepper
pinch of cayenne, if desired
Combine all ingredients in the bowl of a blender and process until smooth.
For Salad:
Romaine lettuce, torn into bite sized pieces
red onion, thinly sliced
To serve:
Place romaine and red onion on plates. Top with croutons and chicken breast. Drizzle with dressing and black pepper.
