Meal Kit

Grilled Romaine Chicken Salad

With Homemade Gorgonzola Scallion Dressing

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 1 days

Contains: Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with homemade gorgonzola scallion dressing and crisp and refreshing heirloom cherry tomatoes. We rounded this dish out with a juicy grilled chicken breast.

In Your Box (serves 2)

  • 2 Romaine Heart
  • 2 Boneless Skinless Chicken Breasts
  • 4 oz. Heirloom Cherry Tomatoes
  • Info
    4 oz. Blue Cheese Crumbles
  • Info
    4 oz. Sour Cream
  • Info
    ½ cup Mayonnaise
  • 3 Green Onions
  • 2 Garlic Cloves

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prep the Vegetables

    Preheat oven to 375 degrees or turn your grill to medium heat if you have one. Slice the romaine hearts in half through the root so the heart stays together during the cooking process. Chop the garlic. Thinly slice the green onions on a bias. Cut the cherry tomatoes in half.

  2. 2

    Make the Dressing

    Place the sour cream, mayonnaise, ½ the gorgonzola, garlic, ½ the green onions, and a pinch of salt and pepper into a bowl. Mix the ingredients to incorporate. Cover and reserve in the refrigerator.

  3. 3

    Grill or Roast

    Drizzle with oil and salt and pepper each side of the chicken breasts and romaine hearts. If grilling, grill the chicken on each side for 5-6 minutes or until chicken is browned and firm to the touch. Juices will run clear. When the chicken is finished cooking, place the romaine on the grill and cook on each side for 1-2 minutes or until slightly charred and romaine is beginning to wilt. If roasting, on separate baking sheets place the chicken and romaine. Roast chicken in the oven for 10-12 minutes or until browned and firm to the touch. Juices will run clear. When the chicken is finished cooking place the romaine in the oven and roast for 2-3 minutes or until beginning to brown and romaine is beginning to wilt.

  4. 4

    Plate the Dish

    Place the grilled or roasted romaine in the middle of the plate. Cut the chicken into thin slices and lay against the romaine heart. Top with gorgonzola chive dressing, heirloom cherry tomatoes, remaining gorgonzola cheese and green onions.

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