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Grilled Chicken and Romaine with Caper Dressing
Date added: September 4, 2008
- Servings: 4 change
- Calories per serving: 832
- Prep time: 25
- Cook time: 40
Ingredients
- 3 tablespoons Sherry Wine Vinegar
- 1/2 cup extra virgin olive oil
- 1/4 cup shallots minced
- 2 tablespoons capers drained
- 1 tbsp dijon mustard
- 4 skinless boneless chicken breasts (about 1 3/4lbs)
- 2 hearts of romaine lettuce halved lengthwise, core left intact
- tsp Shaved Manchego or Parmesan cheese
Recipe Method
1. Preheat barbecue (medium-high heat).
2. Puree vinegar and next 4 ingredients in small processor until almost smooth. Season dressing to taste with salt and pepper.
3. Combine chicken and 1/4 cup dressing in medium bowl. Sprinkle with salt
and pepper.
4. Let stand at room temperature 15 minutes. Place romaine, cut side up, on
baking sheet. Drizzle with 1/4 cup dressing; turn to coat.
5. Grill chicken until cooked through, about 6 minutes per side. Transfer to plate. Grill romaine until charred and slightly wilted on all sides, about 2 minutes.
6. Transfer 1 chicken breast and 1 romaine spear to each of 4 plates. Drizzle chicken with remaining dressing, sprinkle generously with cheese, and serve.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 832 | 42% |
| Fat 61g | 94% |
| Cholesterol 89mg | 30% |
| Sodium 1,356mg | 56% |
| Carbohydrates 38g | 42% |
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