Grilled Chicken And Romaine With Caper Dressing
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
41
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Sherry Wine Vinegar1 cup
Extra-Virgin Olive Oil1 cup
Shallot (minced)2 tbsps
Capers (drained)1 tbsp
Dijon MustardDirections:
1
Preheat barbecue (medium-high heat)
2
Puree vinegar and next 4 ingredients in small processor until almost smooth
3
Season dressing to taste with salt and pepper
4
Combine chicken and 1/4 cup dressing in medium bowl
5
Sprinkle with salt and pepper
6
Let stand at room temperature 15 minutes
7
Place romaine, cut side up, on baking sheet
8
Drizzle with 1/4 cup dressing; turn to coat
9
Grill chicken until cooked through, about 6 minutes per side
10
Transfer to plate
11
Grill romaine until charred and slightly wilted on all sides, about 2 minutes
12
Transfer 1 chicken breast and 1 romaine spear to each of 4 plates
13
Drizzle chicken with remaining dressing, sprinkle generously with cheese, and serve
14
Preheat barbecue (medium-high heat)
15
Puree vinegar and next 4 ingredients in small processor until almost smooth
16
Season dressing to taste with salt and pepper
17
Combine chicken and 1/4 cup dressing in medium bowl
18
Sprinkle with salt and pepper
19
Let stand at room temperature 15 minutes
20
Place romaine, cut side up, on baking sheet
21
Drizzle with 1/4 cup dressing; turn to coat
22
Grill chicken until cooked through, about 6 minutes per side
23
Transfer to plate
24
Grill romaine until charred and slightly wilted on all sides, about 2 minutes
25
Transfer 1 chicken breast and 1 romaine spear to each of 4 plates
26
Drizzle chicken with remaining dressing, sprinkle generously with cheese, and serve