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Ingredients
US|METRIC
2 SERVINGS
- 1/2 cup dill pickle juice (strained, 120 ml)
- 1/2 cup whole milk (120 ml)
- 2 boneless skinless chicken breasts (large, pounded thin)
- 2 Tbsp. powdered sugar
- 1/2 tsp. fine sea salt
- 1/2 tsp. black pepper
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 1 Tbsp. lemon zest
- 3 Tbsp. olive oil (for grilling the chicken breasts)
- 1/4 cup soybean oil (60 ml)
- 2 tsp. extra virgin olive oil (10 ml)
- 1 Tbsp. white balsamic vinegar (15 ml)
- 1 Tbsp. white wine vinegar (15 ml)
- 1 Tbsp. freshly squeezed lemon juice (from one lemon, 15 ml)
- 2 tsp. distilled vinegar (10 ml)
- 2 tsp. granulated sugar
- 1/2 tsp. salt
- 1/2 tsp. lemon zest (from one lemon)
- 1/2 tsp. lemonade (frozen concentrated)
- 1/2 tsp. orange juice (frozen concentrated)
- 1/4 tsp. white wine
- 1/4 tsp. garlic powder
- 1/4 tsp. Italian seasoning (crushed)
- 1/8 tsp. dry mustard
- 1/8 tsp. freshly squeezed lime juice (from half a lime)
- 1/8 tsp. onion powder
- 8 cups romaine lettuce (rinsed, dried, and cut into bite-sized pieces, 275g)
- 1/3 cup curly kale (ribs removed and torn into small pieces, 24g)
- 0.7 oz. Parmesan cheese (shards, 20g)
- 4 lemon wedges (seeds removed)
- 1 oz. crisps (Parmesan, broken into small pieces, 28g)
- 20 chicken nuggets (from the two grilled chicken breasts)
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