Saturday, February 9, 2008

Bonnie's Chicken Salad

Bonnie's Chicken Salad

2 cloves of garlic
6T red wine vinegar
1/4 t salt
1/4 t dry mustard
1/4 t dill weed
1/4 t oregano
1/4 t basil
1 T lemon juice

Blend marinade ingredients and pour over 4 chicken breasts in a plastic (ziplock) bag. Marinade chicken for 3-4 hours. Grill chicken and cut into strips.

Make salad with romaine lettuce, grilled chicken, parmesan cheese (freshly grated is best), and croutons. Top with any good ceasar salad dressing.

This salad is wonderful as a meal on its own with some great crusty bread, or can be served as a side salad in smaller portions. I love adding grape or cherry tomatoes too!

Note: This recipe was shared with my mom, Lillian Alldredge, when she was serving with my dad as a mission president in London. My parents served in the London mission and Bonnie and Jim Parkin served in the London South mission. On many occasions they invited each other over for dinner or out eat in some wonderful place they had discovered in London. Bonnie served this salad at her home on one of these occasions. My parents loved it! And now I love it too! It is such an easy, beautiful and delicious salad. Bon Appetite!

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