When you cut a head of fresh Romaine in half and cook it on a grill for a few minutes… magic happens. The flavors intensify and lend an interesting dimension to an otherwise basic salad.
2 heads Romaine lettuce, washed, patted dry and cut in half length-wise
8 oz. rotisserie chicken breast meat
4 oz. goat cheese
1 cup red cabbage, thinly sliced
1/2 cup pecans, chopped
Balsamic Vinaigrette Ingredients:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 T. fresh lime juice
1 t. Dijon mustard
1 clove garlic, finely minced
2 t. honey
Salt and pepper, to taste
Set your oven to broil.
Cut the Romaine heads in half and place on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper.
Place under the pre-heated broiler for a couple minutes (keeping a close eye on it because lettuce will burn quickly). Remove once the lettuce is a nice, golden brown.
Add all the ingredients for the balsamic vinaigrette together in a glass bowl. Whisk thoroughly to combine. Allow vinaigrette to sit for at least half an hour to give the flavors a chance to meld.
Place 1/2 browned Romaine head on each plate and top with 2 oz. of chicken and 1 oz. of goat cheese. Divide sliced red cabbage and chopped pecans among the four plates. Drizzle each salad with a little of the vinaigrette and serve immediately.