Get ready to transform your ordinary salad into a mouthwatering culinary masterpiece that will make your taste buds dance with joy! This Grilled Romaine Salad with Pesto Chicken is not just another boring salad – it's a smoky, flavor-packed experience that turns simple ingredients into a gourmet meal in just 25 minutes. Imagine the perfect blend of charred romaine, juicy chicken, and zesty pesto that will have your dinner guests wondering if a professional chef secretly invaded your kitchen!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 heads of romaine lettuce
- 1 cup pesto
- 2 chicken breasts
- 1/2 cup cherry tomatoes
- 1/4 cup parmesan cheese
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the romaine lettuce under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels. Cut each head of romaine in half lengthwise, creating two halves from each head.
- Next, preheat your grill or grill pan over medium-high heat. If using a grill, ensure the grates are clean and lightly oiled to prevent sticking.
- While the grill is heating, season the chicken breasts with salt and pepper on both sides. This will enhance the flavor of the chicken.
- Once the grill is ready, place the seasoned chicken breasts on the grill. Cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center. Remove the chicken from the grill and let it rest for a few minutes before slicing.
- While the chicken is resting, place the halved romaine lettuce on the grill, cut side down. Grill for about 2-3 minutes until the edges are slightly charred and the leaves are wilted but still crisp. Remove the romaine from the grill and set aside.
- In a small bowl, toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper. You can grill them for a couple of minutes in a grill basket or simply serve them fresh.
- To assemble the salad, place the grilled romaine halves on individual serving plates. Drizzle each half with pesto, ensuring to coat the leaves well.
- Slice the grilled chicken breasts and arrange them on top of the romaine. Scatter the cherry tomatoes over the salad and finish with a generous sprinkle of grated Parmesan cheese.
- Serve immediately while the salad is warm, and enjoy your delicious Grilled Romaine Salad with Pesto Chicken!
Tips
- Temperature is Key: Ensure your grill or grill pan is at medium-high heat for the perfect char without burning.
- Chicken Doneness: Always use a meat thermometer to check that chicken reaches 165°F for food safety.
- Lettuce Grilling Hack: Brush the romaine lightly with olive oil before grilling to prevent sticking and enhance caramelization.
- Pesto Pro Tip: Use fresh, high-quality pesto for the most vibrant flavor.
- Resting is Crucial: Let the chicken rest for 3-5 minutes after grilling to keep it juicy and tender.
- Cheese Trick: Grate the Parmesan fresh for maximum flavor and texture.
- Serve Immediately: This dish is best enjoyed hot off the grill to maintain the crisp texture of the romaine and the warmth of the chicken.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 95mg
