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Recipe
Grilled Chicken Salad with Warm Bacon Dressing
Ingredients (Yield: 24 servings)
3/4 cup olive oil4 ounces garlic, minced
2 teaspoons salt
3/4 teaspoon black pepper
24 (4-ounce) skinless, boneless chicken breast halves
Bacon Dressing (recipe follows)
3 pounds watercress, trimmed
3 pounds tomatoes, cut into wedges
2 1/4 pounds red onions, thinly sliced
1 pound, 2 ounces mushrooms, thinly sliced
Bacon Dressing:
2 pounds bacon, cut into 1/2-inch pieces
1 cup olive oil
12 ounces coarsely chopped onions
3 ounces minced garlic
1 1/3 cups balsamic vinegar
1 cup Kikkoman Less Sodium Soy Sauce
1/2 cup chopped basil leaves
4 teaspoons sugar
1/2 teaspoon black pepper
salt
Instructions
Mix oil, garlic, salt and pepper; coat chicken breasts with oil mixture. Place in hotel pan, cover and refrigerate at least 30 minutes or up to 24 hours.For each serving, to order: Grill 1 chicken breast until juices run clear. Slice across the grain. In bowl, toss chicken with 2 ounces watercress and 3 tablespoons dressing. Plate watercress mixture. Top with 2 ounces tomato wedges, 1 1/2 ounces onion slices and 3/4 ounce mushroom slices.
To make Bacon Dressing: In large skillet over medium heat, cook bacon until crisp. Drain all but 1 cup fat. Add oil, onions and garlic to skillet. Cook about 5 minutes or until onions are tender. Add vinegar, soy sauce, basil, sugar and pepper. Bring to simmer and simmer for 2 minutes. Season with salt. Cover and keep warm; whisk before using. (Yield: about 5 cups)
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