Grilled Romaine with Roasted Chicken is a simple salad with a surprisingly interesting flavor. If you don’t have access to a grill you can cook it to get a similar taste and texture in your oven.
Grilled Romaine with Roasted Chicken
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.
Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.
- 2 heads Romaine lettuce, washed, patted dry and cut in half length-wise
- 8 oz. rotisserie chicken breast meat
- 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 tbsp fresh lime juice
- 1 tsp Dijon mustard
- 1 clove garlic, finely minced
- 2 tsp honey
- salt and pepper, to taste
Set the 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.
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.