Lunch / Dinner
Grilled Romaine & Chicken Salad with Blue Cheese Dressing
Sometimes the simplest of meals are the ones that get made time and again, and this grilled salad just might be one of them.
A lighter, yogurt-based take on a blue cheese dressing makes the meal. Creamy, tangy, and packed with a hearty amount of pungent blue cheese, you won’t feel slighted in the least. Plus, this recipe makes enough dressing to generously go around. Delicious on any salad, you may want to double the dressing recipe. Refrigerate in an airtight container for up to a week.
Once the dressing is whipped up, the salad comes together in minutes. Start by grilling the chicken and onion slices, then while the chicken rests, throw the lettuce on for a quick char, creating ample flavor.
Preheat grill to medium-high. Brush grill grate with oil.
Purée buttermilk, yogurt, vinegar, 1 Tbsp. oil, Dijon, garlic, honey, Worcestershire, and ¼ tsp. salt in a mini food processor. Add blue cheese and pulse until combined but small chunks remain; season with pepper.
Toss chicken with 1 tsp. oil and ½ tsp. salt to coat.
Thread onion rings onto two metal skewers. Coat both sides of onions and romaine halves with nonstick spray.
Grill chicken, covered, until grill marks appear and a thermometer inserted into the thickest part registers 165°, 5–6 minutes per side. Transfer chicken to a plate and let rest 5 minutes, then slice. Grill onion rings, covered, until tender and charred, 3–4 minutes per side, then separate into individual rings.
Serve romaine immediately with chicken and onions; drizzle with dressing and sprinkle with parsley.
% Daily Value*
Total Fat 13g 20%
Cholesterol 104mg 34%
Sodium 774mg 32%
Carbs 9g 3%
*Percent Daily Values are based on a 2,000 calorie diet.