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Saturday, June 5, 2010

BBQ Jack Chicken & Bacon/Swiss Tossed Salad

Servings: 4
Start to finish: 25 minutes

4 chicken breast half, boneless
4 slices pepper jack cheese
1 cup barbecue sauce

1.    Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers. (Several toothpicks work well too)

2.    Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or a meat thermometer reads 170°, basting frequently with barbecue sauce.

For an extra taste, throw on some cooked bacon in the pocket with the cheese.

Bacon/Swiss Tossed Salad
Servings: 6
Start to finish: 10 minutes

4 cups romaine lettuce, torn
4 ounces Swiss cheese, shredded
3/4 cup bacon bits
1/2 cup cashews, salted

3 Tablespoons Brown sugar
2 Tablespoons water
2 Tablespoons red wine vinegar
2 Tablespoons olive oil
1/4 teaspoon minced onion, dried
1/4 teaspoon poppy seeds
1/4 teaspoon ground mustard
dash salt

In a large bowl, combine the romaine, cheese, bacon and cashews. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

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