On the nights that life is hard and coming up with a meal is too daunting of a task we like to turn to salads. Green salads full of crunch and flavor have been a standard go to for us when we aren’t sure what to make for quite some time, soup being the other. A recent favorite has been not only grilling the meat, but grilling the lettuce as well. Grilling makes the lettuce a bit sweeter and adds a nice smokiness.
When grilling your greens, make sure that they are completely dry before tossing them on the grill. Otherwise you’ll end up with a soggy and wilted mess. Greens can be grilled indoors in a grill pan or outdoors on a regular grill.
Grilled Chicken Salad
- 2 chicken breast halves. Boneless and skinless
- Salt and pepper
- 1 head of Romaine lettuce
- Olive oil
- 1 tomato, diced and seeded
- 1/4 red onion, thinly sliced
- 1/4 cheddar cheese, grated (optional)
- 2 slices of bacon, crispy
Salt and pepper both sides of the chicken breast, cook over a moderate heat till done, about 25 minutes. Once cooked through, remove to a plate and let rest.
Cut base from lettuce and lightly brush grill with olive oil. Place lettuce on grill and allow to cook briefly, about 90 seconds. Flip the greens and grill for another 90 seconds. Remove to a cutting board and allow to cool slightly. Rough chop the lettuce.
Divide and arrange lettuce on two plates. Top with tomato and onion. Slice chicken and place on salad beds.
Chop bacon and sprinkle over chicken. Top with cheese and favorite salad dressing. I prefer our homemade ranch or honey mustard.