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 Thursday, July 29, 2010

RFS Recipes

RFS Recipes  Salads
RFS Recipes
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BLT Salad

BLT Salad
Makes 8 Servings
  • 8 each SilverBrook Boneless Chicken breasts, RFS Item #61098
  • 1 Tbsp. Culinary Secrets Northwoods, Chicken Seasoning RFS Item #22206
  • 1 lb. Markon Spring Mix, RFS Item #C0246
  • 16 slices Prairie Creek Packing Bacon, crisp, RFS Item #48314
  • 2 lbs. Tomatoes,wedged
  • 8 oz. Katy’s Kitchen Croutons, RFS Item #22842
  • 8 each Eggs, hard cooked
  • 1-1/2 cups Culinary Secrets Heartland Ranch dressing, RFS Item #12432
  • 1/2 cup Culinary Secrets Sweet & Spicy Barbecue sauce, prepared, RFS Item #28160
  1. Sprinkle chicken breasts with Culinary Secrets Northwoods Chicken Seasoning. Bake at 350°F for 15 to 20 minutes or until internal temperature reaches at least 165°F.
  2. Assemble salad beginning with salad greens. Bias cut, cooked chicken** and lay across greens. Top each salad with 2 slices bacon, 6 tomato wedges, 1 ounce croutons and 1 sliced hard cooked egg. Combine ranch dressing with barbecue sauce. Serve 2 ounces with each salad.
**Chicken may be served hot or chilled.

   
        
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