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Ingredients8 h 25 m servings 811 cals
Original recipe yields 2 servings
- Whisk together marinade ingredients to combine. Reserving a few tablespoons to use as dressing, pour marinade into a zip top bag with the chicken thighs. Refrigerate over night.
- Fry bacon until crispy. Remove from pan, chop, and reserve.
- Over medium high heat, cook chicken in rendered bacon fat till golden brown and crispy on both sides. Remove from pan, and allow to rest for five minutes. Slice, and reserve.
- In a large bowl, add romaine lettuce, then the rest of the ingredients (including bacon and chicken) on top. Top with reserved dressing and serve.
Per Serving: 811 calories; 52.6 g fat; 63 g carbohydrates; 29.6 g protein; 86 mg cholesterol; 605 mg sodium. Full nutrition
ReviewsRead all reviews 2
Very good. I added some blu cheese crumbles and both my picky boyfriend and I enjoyed for dinner. Loved the honey mustard dressing. I used grey poupon mustard instead.