Grilled Romaine Salad
For the Romaine Salad
- 3 romaine lettuce heads, cut in half lengthwise
- 4 hardboiled eggs, halved
- 2 chicken breasts, boneless and skinless
- 8 bacon strips
- 3 ripe avocados, halved
- 6 ounces crumbled blue cheese
- 4 Campari tomatoes, cut into wedges
- 2 tablespoons olive oil
- 1 red onion, quartered
- 1 lemon, halved
- salt and pepper to taste
For the Red Win Vinaigrette
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 garlic clove
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
Preheat your grill to 400°F.
Season chicken breasts on both sides with salt and pepper. Place the chicken breasts and bacon strips on the grill and close the lid.
Cook bacon to desired doneness, about 5 minutes per side.
Cook chicken breasts until the internal temperature reaches 165°F on an instant-read thermometer , about 10 minutes per side.
Crumble the bacon and cut the chicken breasts, across the grain, into ½-inch-thick slices. Set aside.
Lightly brush the lettuce halves with olive oil and season with salt and pepper. Place lettuce on one side of the grill. Place tomatoes, avocados, red onions and lemon halves on the other side. Grill everything for 2 minutes per side.
Slice the onions and cut the avocados and tomatoes into 1-inch-thick wedges. Set aside.
In a medium-size bowl, using juice from the grilled lemon halves, whisk together olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, pepper and salt to make the red wine vinaigrette. Set aside.
Place each lettuce half in a salad bowl. Add onions, avocados, tomatoes and chicken. Season with red wine vinaigrette and serve.
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