Sexy huh? Photos by Sarah
It’s that time of year again (finally). One of my favorite things that you will come to know is that I absolutely love grilling. The smell of propane (or charcoal) and the sound of meat searing on those hot grates on a beautiful summer day is just music to my ears.
Now, I’m not much of a salad kind of guy, but Sarah and I have wanted to try grilled romaine salads for a while now. The idea sounds crazy; taking a leafy green veggie and placing it on the grill. Won’t it burn San? NO! If done properly, you will be rewarded with a nicely charred piece of lettuce and a taste that is out of this world. I can honestly say that we will be grilling romaine as much as we possibly can this summer.
Grilled Chicken Caesar Salad
- · 1 large chicken breast, thawed and pounded to 1/4” thick
- · 1 large head of romaine lettuce
- · 2 tsp. of garlic
- · Salt and Pepper, to taste
- · Olive Oil, for brushing lettuce and marinating the chicken
- · Mr. Dash’s Onion and Herb seasoning, to taste
- · Caesar Vinaigrette (we like Kraft’s version)
- · Parmesan, to taste
- · Croutons
1. Give a nice mist of nonstick spray to the grill grates before preheating. Set (propane) grill to medium-high heat.
2. Place chicken breast in a Zip-Lock bag and add the garlic, salt and pepper, enough oil to coat the entire piece, and a few good shakes of Mrs. Dash’s Onion and Herb seasoning. Seal the bag and toss breast in mixture to evenly distribute. Refrigerate for 30 minutes.
3. Thoroughly rinse the head of romaine under cold running water, shaking to remove excess water and dirt. If you have a large bunch of romaine, peel back a few layers to save for sandwiches, lettuce wraps, etc.
4. Leaving the root on, cut the head directly in half length-wise. Generously brush the cut ends with olive oil and sprinkle with salt and pepper to taste.
5. Place marinated chicken breast on hot grill; cooking approximately 4-6 minutes on each side until juices run clear or internal temperature is 165 degrees Fahrenheit in the thickest part. Let cool and cut into bite-size cubes.
6. Leaving grill open, lower heat down to medium. Place oiled romaine halves cut-side down on the grill diagonally. Cook for 4 minutes or until nicely charred. Remove from the grill.
7. Place romaine cut side up on plates. Top with cooked chicken, vinaigrette, parmesan and croutons. Add more salt and pepper to taste.
If I remember correctly, it was a tad bit salty because of the Caesar vinaigrette. So if you don’t like salt too much, cut back a bit. But as you can see, it was a beautiful presentation. It tasted light and it was also very filling. This instantly became one of our favorite meals to make on the grill.