by George Duran
Ingredients For Chicken:
- 2 chicken breasts, pounded until they are evenly thick
- 1 tsp. kosher salt
- 1/2 tsp ground black pepper
- 3 frozen cubes of Dorot Gardens Basil
- 3 frozen cubes of Dorot Gardens Parsley
- 2 frozen cubes of Dorot Gardens Garlic
- 2 Tblsp. olive oil
- 2 Tblsp. balsamic vinegar
Ingredients For Dressing:
- 2 frozen cubes of Dorot Gardens Basil
- 1 frozen cube of Dorot Gardens Parsley
- 1 frozen cubes of Dorot Gardens Garlic
- 2 Tblsp. extra virgin olive oil
- 2 tsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly grounded black pepper
Ingredients for Salad:
- 1 large head romaine lettuce, washed, dried and chopped
- 1/2 C. grape tomatoes, cut in half
- 1/2 C. fresh mozzarella, cubed
- 1 ripened avocado, cubed
- 1/2 large cucumber, peeled and cubed
Directions:
- Season chicken breasts with salt and pepper, then mix the rest of the ingredients with the chicken in a resealable plastic bag. Allow frozen cubes to thaw and knead until combined. Place in refrigerator as you prep the rest of your ingredients and pre-heat your grill on hill.
- Make dressing by thawing frozen cubes in a small bowl and whisking in the rest of the ingredients. Thin out with water, if necessary. Set aside.
- Grill both chicken breasts until chicken is fully cooked and slightly charred on both sides. Cut into slices and allow to cool
- Assemble salad and top with grilled chicken and dressing.
Serves 2