*Serves 2 dinner portions
Ingredients:
4 Slices of Bacon
1 Bunch Chives
1 Bunch Tarragon
1 Large Clove Garlic
1 Head Iceberg Lettuce
1 Fuji Apple
1 Lemon
2 Ounce Walnuts
2 Chicken Breasts (pound if thick)
2 Ounces Blue Cheese Crumbles
1/4 Cup Light Mayo
Wash and dry the fresh produce. Chop the chives. Pick the tarragon leaves off the stems and roughly chop. Peel and mince the garlic (you will be using this in the dressing, so make sure it's minced fine). Remove the outer layer of the iceberg lettuce, then cut the head into halves and remove core with a small knife. Cut the lemon into quarters and remove seeds. Dice the apple, then top with the juice from 1 lemon wedge to prevent browning. Chop the bacon. Roughly cop the walnuts.
Add the walnuts to a dry pan. Heat the pan on high for 1-2 minutes, or until the walnuts become fragrant, stirring occasionally. Transfer the toasted walnuts to a small bowl.
In the same pan, cook the chopped bacon for 3-5 minutes. or until crispy. Transfer to a paper towel-lined plate, leaving any drippings/oil fat in the pan.
Season the chicken with S&P and garlic powder on both sides. (You can use any additional seasoning you want here) Heat the pan with the reserved bacon fat on medium until hot. Add the seasoned chicken and cook 4-6 minutes per side, or until golden brown and cooked through. (Here is a good place to use that thermometer)
While the chicken is cooking, make the dressing. In a small bowl, combine the mayo, blue cheese, minced garlic, and the juice from the remaining lemon wedges and season with S&P to taste. Add 1 tpbl of water to create a loose dressing.
* I was surprised how much I enjoyed this dressing! *
Chop the chicken into bite size pieces. Then season the iceberg wedges with S&P and drizzle with olive oil. Top with prepared and cooked ingredients, top with dressing and ENJOY!!