This recipe comes from our good friends at World Kitchen, Judith Dunbar Hines and Rick Delby a culinary program that takes place at Gallery 37, sponsered by the wonderful City of Chicago. They adapted it from: Cooking with Herbs & Spices, Hermes House pub.
Combine the dressing ingredients in a small bowl or tightly lidded jar and whisk or shake to mix well. Put uncooked chicken breasts into a zip-lick bag and add half of the dressing, Allow to marinate at room temperature for 1/2 hour or in the refrigerator up to one day. Set aside the remaining dressing,.
Cook, drain, and crumble the bacon and set aside.
Cut carrots, cooking boiling water, 1 minute, and then ”shock” with ice to cool. Drain and set aside.
Clean lettuces, dry and set aside (or chill in refrigerator, wrapped in paper towels.)
When ready to serve, quickly sauté chicken in a non-stick pan over medium heat about three minutes per side, or until cooked through and lightly browned. Add salt and pepper to taste just before removing from the pan. Discard any marinade remaining in the bag. While chicken cooks, toss lettuces with the remaining dressing, reserving just a bit for a final “drizzle”, and place on serving plates. Add the crumbled bacon and the carrot. When chicken is cooked, slice very thinly and arrange in fans over the greens. Drizzle the remainder of the dressing over the chicken and serve immediately.
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