Grilled Chicken Salad
2 - boneless, skinless chicken breasts; grilled, seasoned, & diced
1 - head romaine lettuce, rinsed & chopped
1 - or 2 Roma tomatoes, chopped
1 - yellow pepper, cut into thin slices
1- avocado, diced
honey mustard dressing (my favorite store-bought brand is Marzetti's, but I'd like to start making my own)
Toss chicken, veggies, & cheese together and top with dressing.
This was my new baking recipe of the week! All I can say is...holy crap. These. Are. Good.
|2||cups All Purpose or Unbleached Flour|
|2||cups quick-cooking rolled oats|
|1 1/2||cups firmly packed brown sugar|
|1||teaspoon baking soda|
|1 1/4||cups margarine or butter, softened|
|1||(12.5-oz.) jar (1 cup) caramel ice cream topping|
|3||tablespoons All Purpose or Unbleached Flour|
|1||(6-oz.) pkg. (1 cup) semisweet chocolate chips|
|1/2||cup chopped nuts|
|Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.|
|Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.|
Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.