Grilled Chicken and Romaine Salad with Parmesan Crisps
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 6 Tbsp olive oil, divided
- ½ tsp kosher salt, divided
- ½ tsp pepper, divided
- 2 Tbsp red wine vinegar
- 2 tsp honey
- 2 tsp Dijon mustard
- 3 heads romaine lettuce, halved lengthwise
- 1 pint grape tomatoes, halved
- 1 (3-oz) pkg Parmesan crisps, broken into pieces
Instructions
- Preheat grill to medium-high heat. Brush chicken with 2 Tbsp oil, and sprinkle with ¼ each salt and pepper.
- Whisk together ¼ cup oil, vinegar, honey, mustard, and ¼ tsp each salt and pepper. Brush cut sides of romaine with 2 Tbsp oil mixture.
- Grill chicken, covered, 4 to 5 minutes per side or until done. Grill romaine, covered, 1 to 2 minutes per side or until charred.
- Cut chicken into cubes. Divide lettuce among 6 plates; top with chicken and tomatoes. Drizzle with oil mixture; sprinkle with Parmesan crisps.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
456
|
456
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 45 | 45 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 436 | 436 |
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