CHICKEN MARINADE
HERB WAND
DRESSING
SALAD
Marinate the chicken in the salt pepper, rosemary, and olive oil and massage it into the meat. Grill the chicken until cooked all the way through. Base the chicken periodically with the Herb wand dipped into the olive oil and minced garlic.
In a pestle and mortar mash together the garlic, anchovies, lemon, yogurt, parmesan, and olive oil.
Drizzle the chicory with olive oil and grill until cooked through. Toast the bread on the grill. Cook the bacon on the grill
Roughly chop up the lettuce, chicory, bacon, and croutons. Shred the chicken off of the bone. Combine all of the ingredients into a bowl and mix in the salad dressing. Top with extra parmesan.
