In the Kitchen w/ Kisha: Grilled Chicken Breast & Warm Wedge Salad
661 views · Published 7 January 2014 · 15:48 · Indexed 22 October 2026
Channel: Kisha Jaggers · 2014 · People & Blogs
Do you keep up with my blog? Check it out for family posts, cooking, pets, and beauty posts http://www.kjaggers.com You can always check out my other Vlog Channel @ http://www.youtube.com/user/KishasGlamGossip * Corresponding Blog Post * And if you want to check out my LOVE STORY you can read all about how I found the love of my life! http://jaggersfairytale.blogspot.com/ *Follow me on INSTAGRAM for daily photos, cute kitty pictures etc... http://www.instagram.com/kjaggers *Follow me on TWITTER for DAILY updates & photos: http://twitter.com/mrskishajaggers *My FACEBOOK page- Click "like" to friend me :) :https://www.facebook.com/pages/The-Glamorous-French-Housewife/189244514435502 * See what I am Pinning on PINTEREST! http://pinterest.com/mrskishajaggers/ Snail Mail: Kisha Jaggers PO Box 405 Gramling SC 29348 - 0405 Ingredients 3 slices pumpernickel bread, cut into small cubes 4 tablespoons Olive Oil 4 slices bacon 1 head iceberg lettuce, quartered 4 tablespoons lemon juice 1 tablespoon Dijon mustard 1/2 small red onion, thinly sliced 1/2 cup Boiled Egg * Optional Roasted Red Bell Pepper Instead of using the olive oil and lemon juice...I used LiteHouse Tuscan Herb with Lemon Dressing and Marinade. Directions Preheat the oven to 350 degrees . In a medium bowl, toss the bread with 1 tbsp. Olive Oil; season generously with salt and pepper. Spread on a baking sheet and bake until crunchy, 8 to 10 minutes. Let cool. Then in a large skillet, cook the bacon over medium until crisp; transfer to a paper towel-lined plate. Drain the skillet, reserving 2 tbsp. of the drippings. Let the bacon cool, then chop. In the same skillet, heat 1 tbsp. olive oil over medium. Add the lettuce wedges, cut side down, and cook until lightly charred, about 45 seconds per side. I used a indoor grill and non stick spray. In a small bowl, whisk the reserved bacon drippings with the lemon juice, mustard and the remaining 2 tbsp. Olive Oil until smooth; season. But I cooked the bacon, kept the drippings and cooked the onions and roasted bell pepper until soft. Then I removed the onions to a plate and added the dijon mustard and Litehouse Tuscan Herb Dressing. I cooked it on low for about 2 minutes and removed it from the stove until I was ready to use it. Divide the wedges among four plates and top with the croutons, bacon, onion and egg. Drizzle with the warm dressing over the grilled wedge... and enjoy! I served it up with a chicken breast but fish goes great with this salad too!
