Makes 4 dinner-size servings
Marinade Ingredients
1 lb chicken tenders
1 T crushed fresh garlic
1 t Himilayan salt
1/4 cup olive oil
1/4 cup fresh lemon juice
1 T Frank’s Red Hot Sauce
Salad Ingredients
grilled chicken tenders
1 head romaine lettuce, washed, dried, & broken into bite size pieces
1-2 thin slices red onion, halved
1/4 cup crumbled feta (use vegan to be dairy free)
1/4 cup roasted salted pumpkin seeds
8 slices crisp cooked bacon
Caesar salad dressing (use a vegan version to be egg & dairy free)
Instructions
- Marinate chicken for 2 hours – overnight in marinade ingredients.
- Grill chicken on the BBQ till cooked through (skewer small pieces).
- Bake bacon in a 375 pre-heated oven on a baking sheet. Cover the baking sheet in foil, top with a cooling rack and lay the bacon on the rack. Bake for 20 minutes, flip the bacon, and bake another 10 minutes or so till crisp.
- Layer romaine lettuce, feta, red onion slices, pumpkin seeds, bacon, grilled chicken and top with Caesar dressing. Enjoy!
Plum Hill 