Even the grilled romaine lettuce is delicious in this version of the chicken Caesar salad prepared on the barbecue! If you find that the onions often fall through the grill during cooking every Pierce a toothpick timber before placing them on the grill.
Servings: 6
Level of difficulty: Intermediate
Preparation time: 15 minutes
Cooking time: 20 minutes
NUTRITIONAL INFORMATION
Per serving: 260 calories
12 g fat
360 mg of sodium
18 g carbohydrate
5 g of fibers
20 g protein
High in fiber
Excellent source of vitamin C
Good source of vitamin A
Source of Iron
INGREDIENTS
3 romaine hearts, cut in half lengthwise
3 red peppers long
1 sweet onion, cut into 1 cm (½ inch) thick
25 ml (2 tbsp.) Extra-virgin olive oil
4 ml (¾ tsp.) Freshly ground black pepper
2 Boneless skinless chicken PC Blue Menu, cut in half horizontally
1 ml (¼ tsp.) Salt
625 ml (2 ½ cups) cherry tomatoes, quartered (about 397 g package)
150 ml (⅔ cup) Caesar Dressing PC Blue Menu Light
INSTRUCTIONS
Preheat barbecue to medium-high heat . Lightly spray the grill with cooking spray .
Arrange romaine hearts , peppers and onion on a baking sheet with rim . Brush vegetables with 15 ml (1 tbsp. ) Of olive oil and sprinkle with 2 ml ( ½ tsp. ) Pepper. Book . On another baking sheet with rim, basting the chicken with the remaining olive oil , then sprinkle with remaining salt and pepper .
Place vegetables and chicken on the grill , making sure that the chicken does not come into contact with the vegetables. Cook romaine hearts about 30 seconds on each side or until slightly wilted , peppers and onion for about 5 minutes and the chicken breasts , turning from time to time, 6 to 8 minutes per side or until vegetables and chicken are cooked . Transfer the hearts of romaine and onion in a large serving platter .
On a cutting board, thinly slice the roasted peppers , remove the seeds , remove the stems and place in a serving dish . Thinly slice the chicken and place on plate. Garnish with tomatoes and drizzle with vinaigrette.
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