Chicken Romaine Vinaigrette

This is a smart take on the Caesar-style main course salad, with grilled chicken as the centerpiece and a bright tarragon vinaigrette doing the heavy flavoring work instead of the usual creamy dressing. Boneless chicken breasts get scored (which lets the marinade penetrate deeper) and soak in herbed vinaigrette for an hour before grilling.

The scoring is a small technique with real payoff. A few shallow cuts across each chicken breast give the marinade two or three more millimeters of penetration, which translates to more flavor and more even cooking.

Water chestnuts are the unexpected crunch element. Sliced thin and tossed with the romaine, they give the salad a juicy snap that regular croutons alone can’t match. Grated Parmesan and croutons fill in the Caesar-style expectations.

Chef Tips

• Grill the chicken to an internal temp of 160°F (71°C) and let it rest 5 minutes. It will carry to 165°F (74°C) while resting and stay juicy.
• Slice the chicken on a sharp bias for pretty, wide pieces that fan across the salad plate.
• Drain water chestnuts well and pat dry. Wet water chestnuts dilute the dressing.
• Toss the salad right before serving. Romaine wilts fast once dressed.

Variations

• Add a chopped hard-boiled egg or crumbled bacon for a cobb-style twist.
• Swap romaine for a mix of butter lettuce and arugula for more complex greens.
• Top with a few anchovy fillets for Caesar authenticity.