Oven Grilled Romaine with Roasted Chicken Salad

Recipe for Oven Grilled Romaine with Roasted Chicken Salad

Salad Ingredients:

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

Directions:

1. Set your oven to broil.

2. 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.

3. Place under the preheated 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.

4. 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.

5. 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.

6. Drizzle each salad with the vinaigrette and serve immediately.

Additional Info:

Serves: 4

You might agree that Romaine lettuce is a nutritious and crispy addition to any salad. But, when you cut a head of Romaine in half and put it on the grill for a few minutes, well… magic happens.

The flavors intensify and lend an interesting dimension to an otherwise basic salad.

Enjoy this Grilled Romaine with Roasted Chicken Salad!