INDIANAPOLIS (WISH) — Here’s a simple, fresh salad that still lets you use your grill!
- 2 boneless, skinless chicken breasts
- 3/4 teaspoon kosher salt, divided
- 1 head romaine lettuce
- 2 lemons, sliced in half
- 1 large clove garlic, sliced in half
- 1/4 cup olive oil, plus 1 teaspoon
- 2 tablespoons white wine vinegar
- 2 tablespoons freshly grated Parmesan cheese, plus more for topping
- 1/4 teaspoon freshly ground black pepper, divided
- Preheat grill to medium. Season both sides of chicken breast with a 1/2 teaspoon kosher salt. Grill 10-12 minutes each side, turning once, or until the internal temperature reaches 160º. Remove chicken and let it rest 5 minutes after grilling. Chicken should reach a final internal temperature of 165º while resting.
- Slice Romaine in half lengthwise, rinse and pat dry, and place cut side up on cutting board. Rub the sliced side of Romaine with cut garlic. Squeeze and rub lemon juice over the same sliced side. Brush 1 teaspoon olive oil over the sliced side as well.
- Place romaine lettuce & lemon halves on grill, sliced side down. Leave lid open and cook 3 minutes. Lettuce should have good grill marks, but not be completely wilted. Remove from grill, and place on a serving plate. Slice chicken on the bias and arrange around lettuce. Add one grilled lemon half next to each salad.
- To make vinaigrette, add 1/4 cup olive oil, vinegar, 2 tablespoons grated Parmesan, kosher salt, pepper, and 1/4 teaspoon fresh grated garlic to a glass jar. Squeeze the juice of one of the grilled lemons into the jar. Put the lid on the jar and shake dressing until well mixed.
- Shave freshly grated Parmesan cheese onto salads, and serve alongside vinaigrette (or drizzle over salad when ready to serve.) Enjoy immediately!
- If you are short on time, pick up a good-quality Caesar dressing to go with salad
- Use lime instead of lemon for a different, delicious flavor
- add a few dashes of hot sauce to the dressing to give it a kick