Grilled Romaine Salad with Chicken

Finally, the summer weather has hit Northern California.  And it’s about time too.  While I don’t necessarily enjoy 100 degree weather today’s 87 degrees was a welcome change from the rain and wind we have been having lately.

The recipe I made tonight calls for grilling on the BBQ.  However, mine is out of commission so I went ahead and used the stove top.  Grilling a purple onion brings out an incredible sweetness

Grilled Romaine Salad with Chicken

Serves 4

5 PP per serving


  • 12 ounces leftover grilled chicken cut into strips
  • 4 romaine lettuce bunches
  • 1 small red onion
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • cooking spray
  • balsamic glaze
Pull off tough outer leafs of romaine bunches, and discard; cut bunches in half lengthwise, keeping leaves intact. Peel onion, and cut in half vertically, keeping core (root end and top) intact. Cut each half into 4 wedges. Brush lettuce and onion evenly with olive oil. add salt and pepper to taste to the romaine leafs.
 Coat cold cooking grill evenly with cooking spray, and place on grill over medium heat (300° to 350°). Place onion wedges on grill, cover with grill lid, 3 to 4 minutes on each side. Remove onion wedges.
Place romaine halves, cut sides down, on cooking grate. Grill, without grill lid, 2 to 3 minutes or just until wilted.
Divide grilled lettuce, cut sides up, evenly among serving plates. Top each with 1 onion wedge (separate into slices, if desired),  Top with 3 oz of the grilled chicken strips. and drizzle with Balsamic Glaze.

This was fun to make, and tasted quite wonderful.  Make this at your next BBQ event.


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