Ingredients
Dressing
½ cup Miracle Whip
2 Tbsp olive oil
¼ cup freshly grated Parmesan cheese (about 1 ounce/30 g)
1 hard-cooked Omega-3 egg
2 Tbsp freshly squeezed lemon juice
1 Tbsp balsamic vinegar
2 large garlic cloves, crushed and minced
1 tsp honey or granulated sugar
½ tsp Dijon mustard
½ tsp Worcestershire sauce
½ tsp anchovy paste (optional)
⅛ tsp freshly ground black pepper
Honey-Lemon Chicken
¼ cup honey
2 Tbsp Dijon mustard
2 Tbsp freshly squeezed lemon juice
1 Tbsp balsamic vinegar
1 Tbsp minced fresh dill (do not use dried dill)
2 tsp grated lemon zest
1 tsp minced garlic
¼ tsp salt
¼ tsp freshly ground black pepper
2 lb(s) (908 g) boneless, skinless chicken breasts (4 large breasts)
Salad
1 very large head romaine lettuce, torn (or one large bag washed, pre-chopped romaine)
8 slices reduced-sodium bacon, cooked and chopped or crumbled
1 cup multigrain seasoned croutons
Freshly shaved Parmesan cheese for garnish
Directions
Dressing
1. Whirl all dressing ingredients in mini food processor. Refrigerate at least 2 hours or overnight if possible (for flavours to develop).
Honey-Lemon Chicken
1. Whisk together all ingredients except chicken. Pour over chicken in large, heavy-duty, re-sealable plastic bag. Seal bag and turn several times to coat chicken with marinade. Refrigerate at least 8 hours or overnight if possible.
2. Preheat grill to medium setting. Remove chicken from marinade (discard marinade) and place on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill for about 15 minutes, turning occasionally, until chicken is no longer pink in the centre. Remove chicken from grill and slice into ½-inch thick slices.
Salad
1. To assemble salad, place torn lettuce, crumbled bacon, and croutons in a large salad bowl. Add dressing and toss well to distribute dressing evenly. Mound lettuce onto serving plates. Top with grilled chicken slices and freshly shaved Parmesan. Enjoy!
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