Grilled Chicken and Romaine Salad with Parmesan Crisps
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved lengthwise
- 2 Tbsp olive oil, divided
- ¼ tsp kosher salt, divided
- ¼ tsp pepper, divided
- 2 tsp red wine vinegar
- ½ tsp honey
- ½ tsp Dijon mustard
- 1 head romaine lettuce, halved lengthwise
- ½ cup grape tomatoes, halved
- 1 oz Parmesan crisps (about 5), broken into pieces
Instructions
- Preheat grill to medium-high heat. Brush chicken with ½ Tbsp oil, and sprinkle with ⅛ tsp each salt and pepper.
- Whisk together 1½ Tbsp oil, vinegar, honey, mustard, and ⅛ 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 between 2 plates; top with chicken and tomatoes. Drizzle with oil mixture; sprinkle with Parmesan crisps.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
472
|
472
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 49 | 49 |
| Carb (g) | 14 | 14 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 514 | 514 |
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