Preparation Info

Made With Our

Lemon Dijon Vinaigrette

Base $7.95
Item: 141131

Lemon & Avocado Oil Vinaigrette

Base $8.95
Item: 141142

Bacon Vinaigrette

Base $5.49
Item: 141144


  • 1/2 pound boneless skinless chicken breast
  • 1/2 cup Stonewall Kitchen Lemon Dijon VinaigretteLemon & Avocado Oil Dressing or Bacon Vinaigrette
  • 1 large head of romaine lettuce
  • 4 ounces watercress, stems removed
  • 4 strips bacon, cooked and crumbled
  • 2 hard boiled eggs, peeled and quartered
  • 1 avocado, peeled, pitted and sliced
  • 1 medium red tomato, cut into wedges
  • 1 medium yellow or orange tomato, cut into wedges
  • 8-12 crostini (French bread toast)
  • Blue cheese


  1. Marinate the chicken in 1/2 cup vinaigrette or dressing at least 2 hours.
  2. Grill or broil the chicken breasts until cooked through (approximately 8-10 minutes per side). Cool and slice.
  3. Tear the romaine lettuce. Wash and dry with the watercress leaves.
  4. Place lettuce in a serving bowl and top with chicken, bacon, eggs, avocado and tomatoes.
  5. Add additional vinaigrette or dressing and toss gently. Serve with crostini topped with blue cheese.