Grilled Romaine Chicken Salad

With Homemade Gorgonzola Scallion Dressing

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs

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)

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

  • Calories
    475
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    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.

  • Step 2 - Make the Dressing
    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.

  • Step 3 - Grill or Roast
    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.

  • Step 4 - Plate the Dish
    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.