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Chicken Elisrito Recipe


1 large head romaine lettuce, washed

1 large baby spinach

1 cup chopped onion

1 cup white mushrooms, stems removed

1 cube chicken bouillon, liquid


Place romaine lettuce in large bowl; toss well.

Place spinach in large bowl of water. Cover with water; add mushrooms; remove stems. Place kale in large bowl. Sprinkle with pesto.

Heat grill/grate on medium/high heat. Brush lightly with water to cover. Add lettuce, mushrooms, chicken bouillon cubes, water and tomato sauce; mix well. Heat 1 to 1 1/2 minutes or until heated through. Add water to water mixture, cover. Increase heat to high; add turkey bacon and cheese.

Heat remaining sauce in medium skillet over medium low heat. Cover; heat. Cook 5 minutes or until cheese is melted. Garnish with fresh parsley!


wnasca writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed this recipe exactly making no changes and these were amazing! My husband complained when they were all gone but he said they were very tasty and will make again. Will be making this again!
RuBY2 writes:

⭐ ⭐ ⭐ ⭐

The sauce was really thin and the texture was lacking. And the guacamole was just right but I think there was too much lemon. I'll try with the raisins next time.