Chicken & Bacon Cesar Salad
Serving size 2

Ingredients

• 4 cups Markon Spring Mix, RFS Item C0246
• 1 cup cherry tomatoes
• 5 strips Prairie Creek Packing Bacon Topping, 1/4 Inch Pieces, RFS Item C6148
• 1 Markon cucumber, RFS Item 78156
• 2 Silver Brook Single Lobe, Flattened Chicken Breast Fillets, RFS Item 35774
• Katy’s Kitchen Home-style Seasoned Croutons, RFS Item 22842
• Bean Sprouts

Marinade

• 1/4 cup Culinary Secrets Dijon Dressing, RFS Item 26052
• 1/4 cup Katy’s Kitchen lemon juice, RFS Item 12790
• 1 tsp Worcestershire sauce
• salt & pepper

Procedure

1. Mix marinade ingredients. Place chicken in a Ziploc bag, pour marinade over chicken. Let sit at least 1/2 hour and up to three hours.
2. Grill chicken until juices run clear; timing varies with thickness of chicken. Approximately 5 - 8 minutes per side.
3. Whisk together salad dressing ingredients. Set aside.
4. Half the cherry tomatoes and cut up the cucumber.
5. Prepare salad greens, place on plates. Place tomatoes, cucumbers, and bacon on salad greens.
6. Cut up grilled chicken, place on salad greens.
7. Add croutons to your liking and bean sprouts for garnish.
8. Drizzle with salad dressing to taste.