Grilling sturdy hearts of romaine imparts smoky flavor to this popular salad green. You'll love the contrasting textures of the lightly wilted outer leaves and the crisp center. Be sure to keep the core intact to hold the leaves together on the grill.

Recipe by Oxmoor House March 2010

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Oxmoor House

Recipe Summary

prep:
11 mins
cook:
14 mins
total:
25 mins
Yield:
4 servings (serving size: 1 romaine heart half, about 4 ounces chicken, 1/4 cup croutons, and 3 tablespoons dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Brush chicken with olive oil; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Coat romaine hearts with cooking spray, and sprinkle with remaining salt and pepper. Coat both sides of bread slices generously with cooking spray.

  • Place chicken, romaine, and bread on a grill rack coated with cooking spray. Grill chicken 7 to 8 minutes on each side or until done. Grill romaine halves 4 to 5 minutes. Grill bread slices 3 minutes on each side or until toasted.

  • Cut chicken diagonally into thin slices; cut grilled bread into large cubes. Arrange chicken strips and grilled croutons evenly over romaine halves; drizzle evenly with Caesar Dressing.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

320 calories; calories from fat 0%; fat 9.1g; saturated fat 3.6g; mono fat 3g; poly fat 2.2g; protein 37.6g; carbohydrates 21.1g; fiber 1.8g; cholesterol 84mg; iron 2.9mg; sodium 731mg; calcium 203mg.
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