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GRILLED PORTOBELLA & CHICKEN SALAD with ROASTED RED PEPPER VINAIGRETTE
GRILLED PORTOBELLA & CHICKEN SALAD
For each salad:
1 5 oz. chicken breast, chopped
1 portobella mushroom, sliced
2 cups baby greens
2 cups salad mix
1/4 cup red onions, julienne
1/4 cup bruschetta tomatoes
1/4 cup croutons
3 roasted red pepper strips
2 oz. Roased Red Pepper Vinaigrette.
ROASTED RED PEPPER VINAIGRETTE
1 28 oz can roasted red peppers, drained
1/2 cup rice wine vinegar
1/2 cup red wine vinegar
2 tbsp lemon juice
1 tsp Tabasco
1/2 tbsp dried basil leaf
1 tsp dried thyme leaf
2 tbsp Kosher salt
1 tsp course ground black pepper
1. Puree drained peppers in food processor.
2. Place in mixing bowl along with next 6 ingredients.
3. Whisk to combine
4. Slowly drizzle oil into mixture, while constantly whisking.
5. Whisk in salt & pepper.
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