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lean turkey bacon Bread olive oil garlic low-fat buttermilk light mayonnaise cider vinegar Dijon mustard garlic salt sugar freshly ground black pepper romaine lettuce grape tomatoes rotisserie chicken
Viewed: 122 - Published at: 7 years agoIngredients
- 4 slices lean turkey bacon
- 4 1-inch-thick slices ciabatta bread
- 2 teaspoons olive oil
- 1 garlic clove, halved
- 1/3 cup low-fat buttermilk, well shaken
- 2 tablespoons light mayonnaise
- 2 teaspoons cider vinegar
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon freshly ground black pepper
- 4 cups tightly packed chopped romaine lettuce
- 1 pint grape tomatoes, halved
- 2 cups roughly torn rotisserie chicken, skin removed
Method
- 1. Cook the bacon in a skillet over medium-low heat, turning occasionally, until lightly browned and beginning to crisp, about 6 minutes. Transfer to a paper-towel-lined plate to drain. Crumble into large pieces.
- 2. Heat a grill pan over medium-high heat. Lightly brush the ciabatta slices with the olive oil and grill until just toasted, about 2 minutes per side. Lightly rub the cut garlic clove halves over the surface of each slice. Let the bread cool, then cut into 1-inch cubes.
- 3. In a large bowl, whisk together the buttermilk, mayonnaise, vinegar, mustard, minced garlic, salt, sugar, and black pepper. Add the lettuce, tomatoes, chicken, croutons, and half the bacon. Toss well. Transfer to plates and top each serving with some of the remaining bacon.
