Oven “Grilled” Romaine with Roasted Chicken Salad


Oven “Grilled” Romaine with Roasted Chicken Salad
Serves: 4
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.
  • 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 T. fresh lime juice
  • 1 t. Dijon mustard
  • 1 clove garlic, finely minced
  • 2 t. honey
  • salt and pepper, to taste
  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. 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.
  3. 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.
  4. 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.

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