Grilling romaine seems to be all the rage lately, and for good reason: it’s delicious! Pair it with some grilled chicken and you have yourself an awesomely tasty and healthy dinner! You can play with the ingredients here: radicchio and romaine grilled is also a great combo. Not into chicken? You can make this with grilled steak, salmon, tofu, portobella mushrooms, shrimp or anything you like.
For the chicken and romaine
1/2 cup balsamic vinegar
1/4 cup Dijon mustard
1 tablespoon Worchestershire sauce
1/4 cup olive oil
Pinch of salt and pepper
For the dressing
Juice of 1 lime
1/4 cup olive oil
3 tablespoons apple cider vinegar
1 teaspoon soy sauce or Braggs liquid aminos (or 1/2 teaspoon salt)
For the salad
1 head of romaine, sliced in half
2 ears of corn
1/2 of avocado (the other half goes in the dressing
2 cups mixed cherry tomatoes, sliced in half
1/4 cup Fulper Farm Feta cheese
2 tablespoons olive oil
Prepping the romaine and chicken for grilling
The same marinade can be used for both the romaine and the chicken (just, obviously, keep them separate once raw chicken is involved). The marinade can be made up to 24 hours before and we recommend getting the chicken portion marinating in the fridge at that time. Don’t worry, if you didn’t plan ahead, it will still be delicious without marinating.
In a bowl, mix balsamic, olive oil, Dijon and Worchestershire some salt and pepper. Don’t have some of these items in your pantry? Don’t worry. This dish is flexible. You can easily change vinegars, add citrus juice or some exotic dry spices from your spice collection to make this dish your own.
Take 1/2 of the marinade and coat your chicken. We recommend putting it in a large ziplock freezer bag for maximum marinade-to-chicken coverage. Refrigerate for 30 minutes to 24 hours. If you are doing a long marinate for the chicken, refrigerate the remaining marinade too.
When you are ready to cook, slice the head of romaine lengthwise into 2 halves. (You can quarter if serving to 4 people.) Put them in a bowl or pan. Pour the remaining marinade mixture over the lettuce. You want the marinate to get inside and behind the leaves of the lettuce. Work it in.
Make the dressing
It’s easiest to make this dressing in a blender or food processor, though it can be done by hand if you don’t have one, or if you are making this in the middle of the woods... Combine all dressing ingredients and blend until smooth. If it seems to thick, you can add a touch of water. Taste the dressing; it may need a touch more salt or lime to get it just right.
Light the grill, prep the corn and chop your veggies
Husk the corn and drizzle with a bit of olive oil. Set aside.
Light the grill and get it to a medium-high heat.
Take your mixed cherry tomatoes and remaining 1/2 avocado. Chop coarsely and set aside in a bowl. You will be adding your grilled corn to this shortly.
You will want to put the chicken on the grill first since it will take the longest to cook. If using a bone-in half chicken, you can anticipate it taking about 20 minutes to fully cook. Make sure while grilling you put the lid on for at least 65% of the cooking time. This is how you keep your chicken from being burnt on the outside and raw on the inside.
After the chicken has been cooking about 15 minutes, make sure there is room on the grill for your corn and romaine. Add the corn and grill for 3-5 minutes, turning frequently. You want just a light char on some of the kernels before removing. Remove the corn, cut of the cob with downward strokes and add to bowl with tomato and avocado.
When your chicken is cooked, remove it from the grill but keep the grill hot. Now add your romaine, cut side down. It will likely flame a bit from the marinade. Leave the romaine on the grill facedown for about 2 minutes. You wants some charring on the bottom but you don’t want the lettuce to lose its crispness. Once you feel the lettuce has some nice grill marks, remove it.
Plating and serving
You can plate this up on individual plates by cutting the chicken into pieces and serving alongside the wedge of romaine. Place the romaine grill-side up and liberally spoon chopped tomatoes, corn and avocado on top. Drizzle with avocado dressing and crumble some feta cheese over top.
You can also plate this rustically on a large platter or butcher board and let people serve themselves.