Make yourself some Grilled Romaine Roasted Chicken Salad and you will have a whole new respect for Romaine Lettuce. 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. For me, there is a lot of enjoyment to watch the look on my guests faces when I go to the grill with the lettuce…but that’s the thing about being a chef isn’t it? Doing things a little differently than what is the norm and coming up with a new flavor experience for yourself and others.
- Salad Ingredients:
- 2 heads Romaine lettuce, washed, patted dry and cut in half length-wise
- 8 oz. rotisserie chicken breast meat
- 4 oz. feta 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 T. fresh lime juice
- 1 t. Dijon mustard
- 1 clove garlic, finely minced
- 2 t. honey
- Sea salt and freshly ground pepper, to taste
- Set your 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.
- Or like me, fire up the grill, and grill a couple of boneless chicken breasts, seasoning to taste. Then, while the charcoal is still hot, grill the seasoned Romaine for about 2 minutes per side or less.
- 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.
Keep in mind that when we talk about chicken we are talking about free range chicken and when we buy produce we want it to be organic if at all possible. Free from any man made chemicals used to grow it. That’s what Whole Foods are all about.
The first thing we want to understand is that there is a good chance that anything we can
do with greens such as spinach we can do with most types of lettuce. I often will grill Romaine lettuce and just sprinkle it with a little fresh grated Parmesan cheese and eat it that way. If you have not tried grilling lettuce yet, give this recipe a chance to convince you of just how good Grilled Romaine Roasted Chicken Salad taste. I know I look forward to the next time it is on The Chefs Kitchen Table.
Please take a moment to rate this recipe and leave a comment. If you include a request for a long forgotten Whole Foods recipe we will try to find it and add it to this website. We will answer all comments and we hope you get a chance to try this recipe soon.