Grilled Chicken and Romaine with Caper Dressing |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Grill the lettuce? Trust us, you'll make this dish again and again. Ingredients:
3 tablespoons sherry wine vinegar |
1/2 cup extra-virgin olive oil |
1/4 cup minced shallots |
2 tablespoons drained capers |
1 tablespoon dijon mustard |
4 skinless boneless chicken breasts (about 1 3/4 pounds) |
2 hearts of romaine lettuce, halved lengthwise, core left intact |
shaved manchego or parmesan cheese |
Directions:
1. Preheat barbecue (medium-high heat). Puree vinegar and next 4 ingredients in small processor until almost smooth. Season dressing to taste with salt and pepper. Combine chicken and 1/4 cup dressing in medium bowl. Sprinkle with salt and pepper.
2. Let stand at room temperature 15 minutes. Place romaine, cut side up, on baking sheet. Drizzle with 1/4 cup dressing; turn to coat. Grill chicken until cooked through, about 6 minutes per side. Transfer to plate. Grill romaine until charred and slightly wilted on all sides, about 2 minutes.
3. Transfer 1 chicken breast and 1 romaine spear to each of 4 plates. Drizzle chicken with remaining dressing, sprinkle generously with cheese, and serve.
4. One serving contains the following: Calories (kcal) 525.03; % Calories from Fat 61.9; Fat (g) 36.11; Saturated Fat (g) 7.27; Cholesterol (mg) 119.76; Carbohydrates (g) 3.48; Dietary Fiber (g) 0.79; Total Sugars (g) 1.34; Net Carbs (g) 2.69; Protein (g) 43.41 Nutritional analysis provided by Bon Appétit See Nutrition Data's analysis of this recipe ›
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