“Grilled” Romaine with Roasted Chicken Salad ~ Recipe

Sometimes the smallest details make the biggest difference. Raw Romaine lettuce is a delicious, nutritious and crispy addition to any salad. However, when you cut a head of fresh Romaine in half and cook it on a grill for a few minutes… magic happens. The flavors intensify and lend an interesting dimension to an otherwise basic salad.

If you don’t have access to a grill – no problem. The directions below explain how to get similar results in your oven.

Serves 4

Salad Ingredients:

2 heads Romaine lettuce, washed, patted dry and cut in half length-wise
8 oz. rotisserie chicken breast meat (or premade marinated chicken breasts)
4 oz. goat cheese
1 cup red cabbage, thinly sliced
½ cup pecans, chopped

Balsamic Vinaigrette Ingredients:

½ cup extra virgin olive oil
¼ cup balsamic vinegar
2 T. fresh lime juice
1 t. Dijon mustard
1 clove garlic, finely minced
2 t. honey
salt and pepper, to taste

Directions:

Set your oven to broil.

Cut the Romaine heads in half and place on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper. Place under the pre-heated broiler for a couple minutes (keeping a close eye on it because lettuce will burn quickly). Remove once the lettuce is a nice, golden brown.

If you grill the romaine on an actual grill, do all the steps except putting it on a baking sheet. When grill is hot, add romaine, cut side down and grill until the lettuce is a nice, golden brown.

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Add all the ingredients for the balsamic vinaigrette together in a glass bowl. Whisk thoroughly to combine. Allow vinaigrette to sit for at least half an hour to give the flavors a chance to meld.

Place ½ browned Romaine head on each plate and top with 2 oz. of chicken and 1 oz. of goat cheese. Divide sliced red cabbage and chopped pecans among the four plates. Drizzle each salad with a little of the vinaigrette and serve immediately.

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