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Chicken Romaine Vinaigrette

Chicken Romaine Vinaigrette is built on Soy Oil, Tarragon White Wine Vinegar, Green Onions, Water Chestnuts, and Fresh Parmesan Cheese. Scale it up or down for the number of people at the table.

Ingredients

• 3/4 cup
• 1/4 cup
• 1 tbsp
• 1/2 cup
• 1/3 cup

Method (preview)

1. 1

   Score chicken breasts and top with 1 tablespoon Herbed Vinaigrette per breast.

2. 2

   Marinate in the refrigerator for at least one hour.

3. 3

   Grill chicken 15 minutes & slice diagonally.

4. 4

   Wash & tear lettuce leaves into large bowl.

5. 5

   Top with 1/2 cup dressing, cheese, water chestnuts, and croutons.

6. 6

   Toss together.

7. 7

   Divide lettuce onto plates & top with sliced chicken.

8. 8

   Combine all ingredients in a jar. Shake well. Refrigerate. May be used as a marinade or salad dressing. Yields 18 tablespoon servings.