Grilled Chicken and Romaine Salad with Parmesan Crisps
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp olive oil, divided
- 1 head romaine lettuce, halved lengthwise
- 1 cup grape tomatoes, halved
- ¼ cup balsamic vinaigrette
- ½ (2.12-oz) pkg Parmesan crisps, broken into pieces
Instructions
- Preheat grill or grill pan to medium-high heat. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Brush chicken with 1 Tbsp oil, and lightly season with salt and pepper. Brush cut sides of romaine with 1 Tbsp oil.
- 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 2 plates; top with chicken and tomatoes. Drizzle with vinaigrette; sprinkle with Parmesan crisps.
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