Next weekend, Robert is coming home on a Day Pass! We are very excited. Plus, it’s the best weekend for such a thing, since it will be a three-day weekend (Martin Luther King Day is Monday).
He’s asked me to fix one of his favorite dishes while he’s home. It’s something I sampled at The Salt Grass restaurant and have been pretty much able to recreate at home. Recipe below.
Hill Country Salad
Package chicken tenders
Your favorite dredge
Ripe avocado, cut into cubes or slices
2 small tomatoes, quartered
8 slices bacon, cooked and crumbled
8 oz. medium or sharp cheddar cheese, grated
Romaine lettuce, washed and patted dry
Brianna Honey Mustard Salad Dressing
Fry the chicken tenders in oil until done; drain on paper toweling. Once chicken has cooled, cut on the diagonal into pieces (each strip cuts into 3-4 pieces usually). Then assemble the salad. Layer romaine lettuce in individual salad bowls. Add some chicken, tomato wedges, avocado, bacon and cheese. Serve with the salad dressing.
Makes 4 servings.