 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 86 2/3 | leaves | Lettuce, iceberg | 86 2/3 | leaves | Lettuce, romaine | 57 3/4 | leaves | Lettuce, curly leaf | 1/2 | head | organic red lettuce, shredded | 1/2 | cup | parsley, chopped | 1 1/2 | thighs, bone and skin removed | skinless boneless chicken breast | 5 1/4 | large whole (3" dia) | Tomatoes | 4 1/2 | slices raw | bacon, chopped and cooked and drained of fat | 1 3/4 | packages (6 oz) | monterey jack cheese - shredded | 1 1/3 | cups | sunflower seed kernels, toasted | 7 7/8 | large | egg, hard boiled |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | Chop and toss the lettuce and parsley in a large salad bowl. Add the chicken, tomatoes, bacon, Montery Jack cheese, sunflower seeds, and eggs. Mix gently. Add a blend of ranch and blue cheese dressing and toss. |
|