Fresh red leaf lettuce topped with avocado, tomatoes, egg slices, bacon, and blue cheese. Covered with grilled chicken cubes marinated in Caribbean seasonings and served with Caribbean blue cheese dressing on the side.
Ingredients
Chicken | Serves 24
- 12 ml (75 milliliters) Club House ® Caribbean Jerk Seasoning
- 30 ml (175 milliliters) Olive or vegetable oil
- 2 ml (15 milliliters) Club House ® Sea Salt, French Mediterranean
- 1 ml (7 milliliters) Pepper Black Coarse Grind500 GR
- 4 pieces Boneless skinless chicken breast
Dressing | Serves 24
- 175 ml (1 1/10 liters) Blue cheese dressing
- 10 ml (60 milliliters) Lemon juice
- 10 ml (60 milliliters) Club House ® Caribbean Jerk Seasoning
- 50 ml (375 milliliters) Non- fat milk
Salad | Serves 24
- 625 g (4 kilogram) Romaine and red leaf lettuce blend
- 250 ml Diced avocado
- 500 ml Diced vine-ripened tomatoes
- 4 each Eggs
- 125 ml (750 milliliters) Crumbled bacon
- 125 ml (750 milliliters) Crumbled blue cheese
Procedure
- For Chicken: Combine seasoning, oil, salt, and pepper. Blend well. Add chicken and marinate for at least 1 hour under refrigeration. Grill chicken over medium-high heat until internal temperature reaches 165°F. Hold hot at 160°F until service.
- For Dressing:Combine all ingredients. Mix well and hold until refrigeration for 30 minutes to allow flavours to marry.
- For Salad:Cut chicken breast into 2.5 cm cubes. Arrange 150 g lettuce mix on bottom of plate or salad bowl. Arrange in rows on top of lettuce: 50 mL avocado 125 mL tomatoes 1 egg 30 mL bacon and 30 mL blue cheese. Serve with 60 mL dressing on the side.
