Chicken – Page 4 – Seven Plates

Something I like to do is make familiar foods new again. Here’s a way to take a classic Chicken Cobb Salad and mix it up. In this recipe, the chicken breast becomes the main feature. It’s then topped with fresh greens, avocado, tomatoes, bacon and blue cheese.

Ingredients:

4 whole chicken breasts

salt and pepper to taste

1 large bag of pre-washed field greens

2 tomaotes, diced

2 avocados, sliced

4 slices of cooked bacon, cut into small bite-sized peices

4 ounces of crumbled blue cheese

Dressing Ingredients:

1/3 cup of white vinegar

1 Tbsp of dijon mustard

3 Tbsp of honey

2/3 cup of olive oil

salt and pepper to taste

Begin by pounding each chicken breast into thin cutlets. Season with salt and pepper. Cook over a hot skillet 3-4 minutes per side or until brown. Remove and let cool.

In a large bowl, assemble dressing ingredients. Whisk until thoroughly combined.

Add field greens and toss in dressing. Place the greens on top of each chicken breast. Top with tomatoes, avocado, bacon and cheese.

If you have a craving for buffalo wings, why not make it healthier with these Buffalo Chicken Lettuce Wraps? Take this twist on your favorite finger food and enjoy the same bold taste without the guilt.

Ingredients:

2 chicken breasts, butterflied and pounded thin

3 Tbsp of vegetable oil

1 cup of Frank’s Buffalo Sauce

1 head of iceberg lettuce

Shredded carrots

Celery, julienned

1/2 cup of blue cheese dressing

Directions:

In a large sauce pan, heat oil and add chicken. Cook until brown on both sides. Remove from heat and cut into thin strips. Place in a large bowl and smother with buffalo sauce.

Meanwhile, was the iceberg lettuce and separate the leaves. Scoop a spoonful of the buffalo chicken into each lettuce leaf. Top with shredded carrots and celery. Finish with a drizzle of blue cheese dressing.

Wrap, roll and enjoy.