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Recipe Summary

Servings:
4
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Ingredients

FOR THE DRESSING
FOR THE SALAD
FOR THE CROUTONS

Directions

Instructions Checklist
  • Prepare the grill for cooking over medium-high heat. Place the dressing ingredients and a tablespoon of water in a blender and process until smooth.

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  • Slice each chicken breast lengthwise into 4 strips. Place the pieces in a large bowl, sprinkle with the barbecue rub, and toss to coat them evenly. Set aside.

  • Mist each bread slice with cooking spray and sprinkle with the garlic powder. Grill them over indirect heat until lightly browned, about 2 minutes each side. Cut them into 1-inch cubes.

  • Generously oil the grill grates. Grill the chicken until no longer pink, about 5 minutes per side. Next, grill the romaine, cut sides down, over indirect heat until grate marks start to appear, about 2 minutes. Set each half on a serving plate.

  • Slice the chicken into bite-size pieces. Evenly distribute half the dressing (serve the rest on the table) and the chicken and croutons among the romaine portions.

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Reviews

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