Chicken or Soy Chick Version
Replace 1 1/4 boneless skinless chicken breast halves with equal amounts of Soy Chick or Soy Curls
3 tablespoons purchased balsamic vinaigrette or use recipe below
Salad
2 eggs
6 cups torn romaine lettuce
1 tomato, halved, sliced thin
1 avocado, pitted, peeled, and thinly sliced
1/2 cup of baby corn (about 8 from a 14 oz can, rinsed
1/4 cup baco bits
2 green onions, diagonally thinly sliced (about 1/4 cup)
1 1/3 oz (1/3 cup) crumbled blue cheese or feta cheese or crumbled extra-firm tofu
2/3 cup balsamic vinaigrette
1. Heat grill. Grill Soy Chicken or Soy Curls on grill. If using chicken, place chicken over med. heat.
Cook 15 to 20 min. or until chicken is no longer pink in center, turning and brushing with the 3 tablespoons of dressing. Remove chicken from grill, place on plate. Cover, cool at least 30 min.
2. Meanwhile, place eggs in small saucepan. Add enough water to
cover by 1 inch. Bring to a boil. Immediately remove from heat,
cover and let stand 15 min. Drain; rinse with cold water. Place eggs
in bowl of cool water and let stand 10 min.
3. To serve, cut chicken or chicken substitutes crosswise into 1/4 inch thick slices. Peel
eggs; cut into slices. Arrange lettuce on large serving platter or
individual plates or bowls. Arrange chicken, eggs, tomato, avocado,
corn, and bacon over greens. Sprinkle with onions and cheese. Serve
with 2/3 cup of dressing.
4 large servings
Balsamic Vinigrette
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4 tablespoons balsamic vinegar
2 teaspoons of dijon mustard
1 to 2 teaspoons of honey or 1 packet stevia powder
1 teaspoon garlic, minced
4 tablespoons of olive oil
4 tablespoons of water
salt and pepper to taste
1. in blender, mix vinegar, mustard, honey, and garlic
2. drizzle in oil, while mixing
3. add water one tablespoon at a time, while mixing
4. add salt and pepper to your taste
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