Grilled Romaine Chicken Salad

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President's Choice


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


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.

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