Fiddletown Caesar Salad




3 strips bacon, chopped 1 chicken breast, chopped ¼ cup Supreme Caesar Salad Dressing 3 cup Romaine lettuce, chopped or torn 1 cup miner's lettuce ¼ cup porto bella mushrooms, sliced 3 tablespoon sliced pepperoncini peppers ¼ cup dried cranberries ¼ cup red onion, chopped fine ¼ cup carrot, shredded 2 Roma tomatoes, chopped 4 miniature yellow bell peppers, chopped ½ cup Light Caesar salad dressing Salt & Pepper, to taste Fresh grated Parmesan cheese

Nutritional information

No nutrition information available


NOTE: If miner's lettuce is not available fresh baby spinach leaves can be substituted. Place chicken breast and ¼ cup Supreme Caesar salad dressing in a plastic ziplock bag. Refrigerate overnight. Remove chicken breast from refrigerator and place on hot barbecue grill, turning, until fully cooked and no longer pink. Dispose of the ¼ cup salad dressing used to marinate chicken. When fully cooked place on platter to cool. Meanwhile, in skillet over medium high heat, cook chopped bacon until crisp. Place cooked bacon on paper towel to drain and cool Wash lettuce, set aside on paper towel to dry or use salad spinner to remove moisture. In a large bowl place sliced mushrooms, pepperoncini peppers, cranberries, red onion, shredded carrot, tomatoes and bell peppers. Set aside. Cut cooled chicken breast into small bite sized pieces Chop or tear Romaine lettuce. Place torn Romaine, miner's lettuce, chicken and bacon in bowl. Add ½ cup Supreme Caesar salad dressing, toss lightly to coat. Add salt and pepper to taste, toss lightly. Place on individual chilled salad plates, sprinkle each with fresh grated Parmesan cheese. Serve immediately.