Grilled Romaine & Chicken Salad
Prep: 10 minutes
Grill: 7 minutes • Serves: 4
1/2cup plus 2 tablespoons Italian vinaigrette
2romaine hearts, cut lengthwise in half
1pint cherry tomatoes, halved
1ear sweet corn, kernels cut from cob
1. Place chicken in large zip-top plastic bag; pour 3 tablespoons vinaigrette over chicken. Seal bag, pressing out any excess air. Massage chicken in bag to coat with vinaigrette; refrigerate 30 minutes.
2. Prepare outdoor grill for direct grilling over medium-high heat. Place chicken on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; cut into 1/4-inch-thick slices and cover to keep warm.
3. Brush cut sides of romaine with 1 tablespoon vinaigrette. Place romaine, cut side down, on hot grill rack; cover and cook 1 minute or until lightly charred.
4. Serve romaine topped with tomatoes, corn, chicken and remaining 1/4 cup plus 2 tablespoons vinaigrette.
Approximate nutritional values per serving:
364 Calories, 20g Fat (2g Saturated), 78mg Cholesterol,
463mg Sodium, 14g Carbohydrates, 6g Fiber, 32g Protein