Preparation Info


  • 1/2 pound boneless skinless chicken breast
  • 1/2 cup Stonewall Kitchen Lemon Dijon Vinaigrette
  • 1 large head of romaine lettuce
  • 4 ounces watercress, stems removed
  • 4 strips bacon, cooked and crumbled
  • 2 hard boiled eggs, peeled and quartered
  • 1 avocado, peeled, pitted and sliced
  • 1 medium red tomato, cut into wedges
  • 1 medium yellow or orange tomato, cut into wedges
  • 8-12 crostini (French bread toast)
  • Blue cheese


  1. Marinate the chicken in 1/2 cup vinaigrette at least 2 hours.
  2. Grill or broil the chicken breasts until cooked through (approximately 8-10 minutes per side). Cool and slice.
  3. Tear the romaine lettuce. Wash and dry with the watercress leaves.
  4. Place lettuce in a serving bowl and top with chicken, bacon, eggs, avocado and tomatoes.
  5. Add additional Lemon Vinaigrette and toss gently. Serve with crostini topped with blue cheese.

Stonewall Kitchen Ingredients

Lemon Dijon Vinaigrette

Lemon Dijon Vinaigrette

Item: 141131
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