Grilled Romaine Chicken Salad

For more great recipes visit »

President's Choice

Ingredients

3 romaine hearts, halved lengthwise

3 long sweet red peppers

1 sweet onion, sliced in ½-inch (1 cm) thick rings

2 tbsp (25 mL) extra virgin olive oil

¾ tsp (4 mL) freshly ground black pepper

2 PC Blue Menu Boneless Skinless Chicken Breasts, halved horizontally

¼ tsp (1 mL) salt

2 ½ cups (625 mL) cocktail tomatoes, quartered (about one 397 g pkg)

2/3 cup (150 mL) PC Blue Menu Light Caesar Dressing

Grilled Romaine Chicken Salad

We even grilled the romaine lettuce in this tasty grilled version of a chicken Caesar salad! If you find your onions often fall through the grate when grilling, try this tip: before placing them on the grill, skewer each slice with a wooden toothpick.



Serves: 6
Difficulty Level: Intermediate
Prep time: 15 minutes
Cook time: 20 minutes

Nutritional Information

Per serving: 260 calories

fat 12 g

sodium 360 mg

carbohydrate 18 g

fibre 5g

protein 20 g

High in Fibre

Excellent Source of Vitamin C

Good Source of Vitamin A

Source of Iron

Instructions

Preheat barbecue to medium-high heat; spray lightly with cooking spray.


Arrange romaine hearts, sweet peppers and onion on rimmed baking sheet; brush with 1 tbsp (15 mL) of the olive oil and sprinkle with ½ tsp (2 mL) of the pepper; set aside. On a separate rimmed baking sheet, brush chicken with remaining olive oil; sprinkle with salt and remaining pepper.


Place vegetables and chicken on grill, keeping chicken well away from vegetables. Cook romaine leaves for about 30 seconds per side or until slightly wilted, sweet peppers and onion for about 5 minutes, and chicken for 6 to 8 minutes per side, turning occasionally, or until vegetables are tender and chicken is cooked through. Transfer romaine and onion to a large serving platter.


On a cutting board, thinly slice grilled sweet peppers, removing stems and seeds; transfer to platter. Thinly slice chicken; arrange on platter. Top with tomatoes; drizzle with dressing.


To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.