Grilled Chicken and Romaine with Caper Dressing
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Ingredients
- 3 TBS sherry wine vinegar
- 1/2 cup olive oil
- 1/4 cup minced shallots
- 2 TBS drained capers
- 1 TBS Dijon mustard
- 4 (4 oz) skinless, boneless chicken breasts
- 2 hearts of romaine lettuce, halved lengthwise, core left intact
- Shaved Manchego or Parmesan cheese
Details
Servings 8
Adapted from bonappetit.com
Preparation
Step 1
1. Preheat grill.
2. Puree vinegar and next 4 ingredients in small food 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. Let stand at room temperature 15 minutes.
4. Place romaine, cut side up, on baking sheet. Drizzle with 1/4 cup dressing; turn to coat.
5. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate. Grill romaine until slightly 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.
Makes 4 servings. Each serving = 8 Weight Watchers points.
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