CanadaSalad
Grilled Romaine Salad with Chicken
Active Time: 30 minutes • Total Time: 15-20 minutes
Yields: 3
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Ingredients
- For the salad:
- 3 halved Earthbound Farm Organic Romaine Hearts
- 3 tablespoons Primal Kitchen Avocado Oil, for basting
- 6 tablespoons Primal Kitchen Ranch Dressing
- ¼ cup shredded parmesan cheese
- Salt and pepper, to taste
- Primal Kitchen Avocado Oil Spray
- For the chicken:
- 3 medium-sized chicken breasts
- ½ cup Primal Kitchen Caesar Dressing & Marinade
- For the toast:
- 6 slices of your favorite bread
- Extra Primal Kitchen Avocado Oil, for basting
Romaine calm, because this salad recipe is as easy as they come. Made with tender Earthbound Farm lettuce, creamy Primal Kitchen Ranch, and Primal Kitchen Avocado Oil for good fats from plant-based oil, it’s the perfect accompaniment for a simple Caesar-marinated grilled chicken breast and toast.
- Place the chicken breasts in a shallow dish and cover liberally with our Caesar Dressing & Marinade. Shake to distribute the marinade. Marinate in the fridge for at least 30 minutes (up to overnight).
- Lightly spray grill grate with avocado oil. Preheat your grill to medium-high (about 400°F).
- Cut romaine hearts in half lengthwise. Brush generously with Primal Kitchen avocado oil. Season with salt and black pepper, to taste.
- Place the romaine seasoned side down on the grill. Cook for 3-5 minutes (you want it lightly charred with grill marks, not burnt), then flip and cook for 2 more minutes.
- Remove from heat. Season to taste, sprinkle parmesan over the top of each romaine half and and drizzle with ranch dressing.
- For the chicken: Place chicken breasts directly on the greased grill grate. Cook for 5-6 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
- For the toast: Brush both sides of each bread slice with avocado oil. Grill for 1-2 minutes per side until toasted.
- Put it all together: Plate each chicken breast with 2 slices of toast and 2 romaine halves. Serve and enjoy!
