INGREDIENTS
2
boneless skinless chicken breasts (6 oz each)
1 tbsp
vegetable oil
1 tbsp
barbecue seasoning
3 tbsp
spicy dill pickle juice (from 24-oz jar)
1 tbsp
Worcestershire sauce
1/2 tsp
sugar
1 cup
mayonnaise
3 cloves
garlic, finely chopped
3
hearts romaine, chopped (about 10 cups)
1/2 cup
chopped cooked bacon
1/2 cup
crumbled sharp Cheddar cheese (2 oz)
1/3 cup
chopped spicy dill pickles
1
plum (Roma) tomato, seeded and diced
2
green onions, thinly sliced