I thought I would do a post that served double duty! A step by step on a tasty summer dish, and a tips and tricks on grilling segment. That’s two, count ’em, TWO posts for the price of one! And at the price of $0.00, it’s quite a steal! Lets get started on our Grilled Romain, Grilled Chicken Salad with Grilled Breadsticks. Did I mention we were going to grill?
1 Head Romain Lettuce (split down the center)
1 Chicken Breast (Split into two)
Juice of 1 Lemon
2 Slices of Fresh Bread (each piece sliced length-ways)
1 Clove Garlic
2oz Goat Cheese (optional)
Freshly Grated Parmesan Cheese
Your favorite Dressing
Lets get started!
I have always used a charcoal grill. When we bought our house, there was a convenient gas line run directly to the cement pad that the grill sits on, but we plugged it up! I understand the simplicity in starting up a gas grill and its convenience, but nothing compares to the flavor of a charcoal grill! Ever.
That being said, I start by lighting the charcoal and allowing the flames to kiss the cooking surface. I want my grill to be searing hot! Note: Watch the eyebrows.
While the grill is heating up to a temperature that would make the devil break a sweat, I slice my head of romain down the center creating two halves.
I drizzle with olive oil and sprinkle with some kosher salt and set on a platter.
I always have a large platter that can fit all of the food that is being grilled. Its sort of a grilling Mise En Plase. (If you dont know what a Mise En Place is, go to the “My Kitchen” section.)
I also make it easier on myself by covering the plate used for my meat in either plastic wrap or foil. I can place the raw meat on the plate, transfer to the grill, remove the plastic or foil, and place the cooked meat back onto the plate without dirtying another dish, or running back inside the house.
In a large bowl, I whisk together a few tsp of oilive oil and balsamic vinegar, and the juice of a lemon. I toss the chicken around in the mixture and put on my grilling platter.
I also slice a few pieces of bread from a fresh loaf and then cut length-ways creating 4 “breadsticks”. Slather with some butter and then all aboard the grilling platter and outside we go!
Don’t over crowd your food! This is a great tip, not just for grilling, but for pan searing as well. In order to get a crispy sear, give some space in between your food otherwise it will steam instead of sear.
Turn the bread a few times until it looks like this:
Continue cooking the chicken.
I never use that non stick grilling spray. The truth is, if you are using the right pan for the job and know when to use which oil, the cooking spray is used more for baking than anything else. The grill will let you know when it is time the flip. When it lets go! I have the attention span of a 6 year old with ADD that has been raised on a strict diet of Little HUGS juice drink and pixie stix, so understand that I feel your pain in wanting to check the meat every 5 seconds. The best advise I can give is to leave it alone! After a few minutes, gently pull up with your tongs. If the meat wont come loose, let it be. Once it pops up, flip it over and let the other side do its thing.
After the chicken is done, I place the romain halves (cut side down) onto the grill for little more than one minute. Everybody back onto the grilling platter!
Once inside, I trim the ends off the lettuce and place the heads onto 2 plates. While the chicken rests, rub the breadsticks with a clove of garlic on two sides and gently smear some goat cheese onto one side. Warning: These will be the most amazing breadsticks you have ever tasted. There… you’ve been warned! Once the meat has cooled down… about 5-7 minutes, I slice into thin chunks and place them down the center of my lettuce. I top with some grated cheese and my favorite caesar dressing. Once a breadstick or two joins the party, it is time to eat!
A light dinner that was easy on my watch and my waist line!
Please enjoy! And have fun grilling!