Yield: 8 servings.

8 8-oz. skinless chicken breasts
1 Tbsp. oregano
1 Tbsp. marjoram
1 Tbsp. thyme
1 Tbsp. rosemary
4 garlic cloves, chopped
2 oz. olive oil
6 oz. ranch dressing
6 oz. BBQ sauce
4 Garden HeartsÆ Petite Hearts of Romaine Lettuce

Marinate chicken breast in herb and olive oil mixture for 4 hours in refrigerator. Grill or pan-fry chicken until well-done, but juicy. Whisk together ranch dressing and BBQ sauce; toss with washed, whole-leaf Garden HeartsÆ. Arrange Garden HeartsÆ leaves, top with grilled chicken breast, and garnish with tortilla strips.

Photo Credit: ED YOUNG/BOGGIATTO PRODUCE, INC.
Recipe Provided by: Corporate chef Beat Giger, CEC, AAC, Pebble Beach Resorts, Pebble Beach, Calif.