1 bag Fresh Express Red Leaf Mix
4 hard-boiled eggs
1 pint cherry or grape tomatoes, cut in half
1 ripe California avocado, sliced
1/2 red onion, sliced into thin rings (optional)
8 pieces of bacon cooked until crispy, chopped into small pieces
1 cup English cucumber, diced
4 oz. crumbled bleu cheese
4 petite (4-5 oz) boneless skinless chicken breasts 1 cup buttermilk 1 sleeve Ritz crackers
Green Goddess Dressing:
1/2 cup mayonnaise
1/2 cup green onion, chopped
1/2 cup fresh basil leaves, chopped
2 Tbsp lemon juice (2 lemons)
1 clove garlic
1/2 cup buttermilk
Coarse salt & cracked pepper
Place the mayonnaise, green onions, basil, lemon
juice, garlic, salt and pepper in a blender and blend until smooth. Add
1/2 cup buttermilk and process just until blended. Keep refrigerated
until ready to serve.
In deep baking dish pour the buttermilk over the chicken breast and let it sit for 1-3 hours.
Crush up the crackers and place in another baking dish. Remove the
chicken breast from the buttermilk and lay it in the crackers, press to
ensure the cracker sticks to the chicken. Lay chicken breast on a lined
baking sheet and sprinkle with salt and pepper. Bake at 350 degrees for
20-25 minutes. Let cool and slice into thin strips.
Divide Fresh Express salad onto 4 plates. Top each salad with two egg halves,
tomato, avocado, red onions (optional), bacon, cucumber and crumbled
bleu cheese. Drizzle on dressing, place slices of chicken on top of
each salad, and serve.