Grilled Chicken with Charred Romaine

With a Tarragon-Champagne Vinaigrette

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
A note about serious food allergies

Your know-it-all neighbor is bringing Caesar salad to the July 4th block party? That's cool. Show her/him how it's done with this ever-elegant, totally modern version of a deconstructed Caesar. Grilling romaine hearts brings out an earthy sweetness and bitterness and blows peoples' minds when charred on the grill and paired with a tender chicken breast. Served with a tarragon-champagne vinaigrette, cucumbers, and grape tomatoes, this colorful dish will make you a believer in the beauty of deconstruction.

In Your Box (serves 2)

  • 1 Romaine Heart
  • 3 oz. Grape Tomatoes
  • 1 Garlic Cloves
  • 5 Tarragon Sprigs
  • 1 English Cucumber
  • 2 Boneless Skinless Chicken Breasts
  • Info
    5⅓ oz. Plain Greek Yogurt
  • ¾ fl. oz. Champagne Vinegar
  • 1 oz. Honey
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Grill Pan or Outdoor Grill
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Throughly rinse produce at pat dry. Halve romaine heart. Halve grape tomatoes. Mince garlic. Mince tarragon, reserving two sprigs for garnish. Quarter cucumber lengthwise, then cut into ⅛" slices. Rinse the chicken breasts and pat dry.

  • Step 2 - Grill the Romaine

    Grill the Romaine

    Warm a grill pan or outdoor grill over medium-high heat. Lightly oil cut side of romaine with olive oil and place on the hot grill for one minute (a method called “flash-charring”).

  • Step 3 - Cook the Chicken

    Cook the Chicken

    Reduce heat of grill to medium. Lightly oil the grill to prevent sticking. Season chicken with salt and pepper and cook for 4-5 minutes per side or until internal temperature reaches 165 degrees. Set aside to rest.

  • Step 4 - Make the Dressing

    Make the Dressing

    Mix Greek yogurt, champagne vinegar, minced garlic, minced tarragon, and honey in a small bowl. Season with a pinch of salt and pepper. Divide into two small ramekins and place in refrigerator to chill before serving.

  • Step 5 - Plate the Dish

    Plate the Dish

    Divide sliced cucumbers and tomatoes evenly between two plates. Slice charred romaine halves lengthwise and place two quarters on each plate. Set cooked chicken breasts on top of romaine. Place a ramekin of dressing on each plate and garnish with reserved whole tarragon sprigs.