Insalata Pollo Gorgonzola (entrée Size) Recipe
Sautéed chicken breast atop romaine and tossed with bruschetta tomatoes, balsamic vinaigrette then topped with gorgonzola cheese and pancetta.
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Ingredients
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Chicken and Salad Base
Toppings
Method
Cooking the Chicken
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Sauté the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasoned chicken breasts and sauté for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove from heat and let rest for a few minutes before slicing.
Preparing the Salad
- 3
Mix the Salad Base
In a large bowl, combine the chopped romaine lettuce and bruschetta tomatoes.
- 4
Add Dressing
Drizzle the balsamic vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Assembly
- 5
Prepare Pancetta
In the same skillet used for the chicken, add the diced pancetta and cook over medium heat until crispy, about 4-5 minutes. Drain on paper towels.
- 6
Assemble the Salad
Slice the rested chicken breasts and place them on top of the tossed romaine salad. Sprinkle the crumbled gorgonzola cheese and crispy pancetta over the top.
