📖 Recipe
Grilled Romaine Salad
Sometimes the smallest tweaks make the biggest difference. On its own, Romaine lettuce is a delicious, crispy addition to any salad. However, when you cut a head of fresh Romaine in half, brush it with olive oil, and place it on a grill for a few minutes… Magic happens. The flavors intensify and lend an interesting dimension to an otherwise basic salad.
Suppose you don't have access to a grill – no problem! This recipe shows how to get similar results in your oven.
Ingredients
- Salad Ingredients:
- 1 c. water
- 1 lb. boneless, skinless chicken breasts
- 1 t. garlic powder
- Sea salt and black pepper, to taste
- 2 large heads of Romaine lettuce, rinsed, patted dry, and cut in half lengthwise
- 3 T. extra virgin olive oil
- 4 strips thick-cut bacon, cooked crispy and crumbled
- 4 oz. Feta cheese, crumbled
- 1 c. red cabbage, thinly sliced
- ½ c. pecans, roughly chopped
- ¼ c. fresh parsley, roughly chopped
- Balsamic Vinaigrette Ingredients:
- ½ c. extra virgin olive oil
- ¼ c. balsamic vinegar
- 1 t. Dijon mustard
- 1 clove garlic, finely minced
- 2 t. honey
- Sea salt and black pepper, to taste
Instructions
- Prepare the balsamic vinaigrette by vigorously whisking the ingredients in a medium bowl until emulsified. Set aside.
- Cut the Romaine heads in half lengthwise (through the core) and place them on the prepared baking sheet. Do not overcrowd.
- Brush the exposed surface of the lettuce with olive oil and sprinkle with salt and black pepper to taste. Place under the preheated broiler for a couple of minutes or until the lettuce is nicely browned on the edges. (Keep a close eye on it because the lettuce will burn quickly if left unattended). Remove from oven and set aside.
- transfer the chicken to a non-permeable cutting board and rest for 5 minutes before cutting it into cubes.
- Transfer the "grilled" Romaine to individual serving plates and top each head with an equal amount of the chicken, bacon, Feta cheese, red cabbage, and chopped pecans.
- Drizzle each salad with some vinaigrette and garnish with chopped fresh parsley, if desired.
Notes
Note: This recipe's moist, juicy chicken breasts are prepared in a pressure cooker. The rest of the preparation can be completed while the chicken cooks for a quick and easy meal. Warm rotisserie chicken can also be used for even faster preparation.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
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