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Oven “Grilled” Romaine and Chicken Salad
Oven “Grilled” Romaine and Chicken Salad
Sometimes the smallest tweaks make the biggest difference. On its own, Romaine lettuce is a delicious, crispy addition to any salad. However, when you cut a head of fresh Romaine in half, brush it with some olive oil, and place it on a grill for a few minutes… Magic happens. The flavors intensify and lend an interesting dimension to an otherwise basic salad.
If you don’t have access to a grill – no problem! This recipe shows how to get similar results in your oven.
Ingredients
Salad Ingredients:
- 1 cup water
- 1 lb. chicken breasts boneless, skinless
- 1 tablespoon garlic powder
- Sea salt to taste
- black pepper to taste
- 2 heads Romaine lettuce large, insed patted dry, and cut in half lengthwise
- 3 tablespoons extra virgin olive oil
- 4 strips bacon thick cut, ooked crispy and crumbled
- 4 oz. Feta cheese crumbled
- 1 cup red cabbage thinly sliced
- ½ cup pecans roughly chopped
- ¼ cup parsley fresh, roughly chopped
Balsamic Vinaigrette Ingredients:
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic finely minced
- 2 tablespoon honey
- Sea salt to taste
- black pepper to taste
Instructions
- Pour the water into the Instant Pot® container and place the metal trivet that comes with the unit inside.
- Generously season the chicken breasts with garlic powder and season with salt and black pepper, to taste. Place chicken breasts on top of the trivet and lock the lid into place. Set the pressure valve to “Sealing” and select the “Manual” button on the highest setting. Adjust cook time to 9 minutes.
- Prepare the balsamic vinaigrette by vigorously whisking the ingredients together in a medium bowl until thoroughly combined and emulsified. Set aside.
- Place the top oven rack in the second-highest position and set the broiler to “High.” Line a large rimmed baking sheet with aluminum foil and set aside.
- Cut the Romaine heads in half lengthwise (through the core) and place on the prepared baking sheet. Do not overcrowd.
- Brush the exposed surface of the lettuce with the olive oil and sprinkle with salt and black pepper, to taste. Place under the pre-heated broiler for a couple minutes, or until the lettuce is nicely browned on the edges. (Keep a close eye on it because the lettuce will burn quickly if left unattended). Remove from oven and set aside.
- When cook time on the Instant Pot® is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove lid. Transfer chicken to a non-permeable cutting board and rest for 5 minutes before cutting into cubes.
- Transfer the “grilled” Romaine to individual serving plates and top each with an equal amount of the chicken, bacon, Feta cheese, red cabbage, and chopped pecans.
- Drizzle each salad with some vinaigrette and garnish with chopped fresh parsley, if desired. Serve immediately with remaining dressing on the side. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
The moist, juicy chicken breasts for this recipe are prepared in an Instant Pot®. The rest of the preparation can be completed while the chicken is cooking for a super quick and easy meal. Warm rotisserie chicken can also be used for even faster preparation.
Nutrition
Calories: 673kcal (34%)Carbohydrates: 11g (4%)Protein: 30g (60%)Fat: 57g (88%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 7gMonounsaturated Fat: 36gTrans Fat: 1gCholesterol: 99mg (33%)Sodium: 486mg (21%)Potassium: 598mg (17%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 769IU (15%)Vitamin C: 19mg (23%)Calcium: 179mg (18%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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