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Chicken Romaine Vinaigrette

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Submitted by cinran2

Grilled chicken romaine vinaigrette, a Caesar-style main course salad with herb-marinated grilled chicken, romaine, Parmesan, water chestnuts, and croutons.

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

30 min

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.

Ingredients

4 4
Herbed vinaigrette
¾ 177
CUP ML SOY OIL *
¼ 59
¼ 59
CUP ML PARSLEY LEAVES
chopped
¼ 59
CUP ML BASIL
chopped *
1 15
TABLESPOON ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
1 ½ 680.4
POUNDS G ROMAINE LETTUCE
½ 118
CUP ML WATER CHESTNUT
sliced *
79
CUP ML PARMESAN CHEESE
grated
¾ 177
CUP ML CROUTON

Directions

Score chicken breasts and top with 1 tablespoon Herbed Vinaigrette per breast.

Marinate in the refrigerator for at least one hour. Grill chicken 15 minutes and slice diagonally.

Wash and tear lettuce leaves into large bowl.

Top with ½ cup dressing, cheese, water chestnuts, and croutons.

Toss together. Divide lettuce onto plates and top with sliced chicken.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 252 26% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 300mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 66g
Vitamin A 206% Vitamin C 79%
Calcium 18% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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