Quick Romaine Salad with Pan-Grilled Chicken
With a quick, fresh Caesar dressing, this salad is a snap to prepare. Substitute shrimp for the chicken, if you prefer. Garlic breadsticks are good on the side.
How to Make It
Step 1
Heat a grill pan over medium-high heat. Sprinkle chicken with salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan.
Step 2
While the chicken cooks, combine remaining 1/8 teaspoon black pepper, mayonnaise, and next 7 ingredients (through Dijon mustard) in a blender; process until smooth.
Step 3
Cut chicken into 1/2-inch pieces. Combine chicken and lettuce in a large bowl; drizzle with mayonnaise mixture. Toss to coat. Serve immediately.
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carolfitz's Review
Used the recipe for the salad only & served with left-over Cuban-style grilled steak. Bright, fresh taste.
SheWhoMustMac09's Review