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
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
Place romaine halves, cut sides down, on cooking grate. Grill, without grill lid, 2 to 3 minutes or just until wilted.
This was fun to make, and tasted quite wonderful. Make this at your next BBQ event.