Oven “Grilled” Romaine and Chicken Salad

Sometimes the smallest tweaks make the biggest difference. On its own, Romaine lettuce is a delicious, crispy addition to any salad. However, when you cut a head of fresh Romaine in half, brush it with some olive oil, and place it on a grill for a few minutes… Magic happens. The flavors intensify and lend an interesting dimension to an otherwise basic salad.

If you don’t have access to a grill – no problem! This recipe shows how to get similar results in your oven.

Note: The moist, juicy chicken breasts for this recipe are prepared in an Instant Pot®. The rest of the preparation can be completed while the chicken is cooking for a super quick and easy meal. Warm rotisserie chicken can also be used for even faster preparation.

Prep time: 10 minutes
Active cook time: 9 minutes (+ time to come to pressure)
Natural release: 10 minutes
Serves: 4

Salad Ingredients:

1 c. water
1 lb. boneless, skinless chicken breasts
1 t. garlic powder
Sea salt and black pepper, to taste
2 large heads Romaine lettuce, rinsed patted dry, and cut in half lengthwise
3 T. extra virgin olive oil
4 strips thick-cut bacon, cooked crispy and crumbled
4 oz. Feta cheese, crumbled
1 c. red cabbage, thinly sliced
½ c. pecans, roughly chopped
¼ c. fresh parsley, roughly chopped

Balsamic Vinaigrette Ingredients:

½ c. extra virgin olive oil
¼ c. balsamic vinegar
1 t. Dijon mustard
1 clove garlic, finely minced
2 t. honey
Sea salt and black pepper, to taste

Pour the water into the Instant Pot® container and place the metal trivet that comes with the unit inside.

Generously season the chicken breasts with garlic powder and season with salt and black pepper, to taste. Place chicken breasts on top of the trivet and lock the lid into place. Set the pressure valve to “Sealing” and select the “Manual” button on the highest setting. Adjust cook time to 9 minutes.

Prepare the balsamic vinaigrette by vigorously whisking the ingredients together in a medium bowl until thoroughly combined and emulsified. Set aside.

Place the top oven rack in the second–highest position and set the broiler to “High.” Line a large rimmed baking sheet with aluminium foil and set aside.

Cut the Romaine heads in half lengthwise (through the core) and place on the prepared baking sheet. Do not overcrowd.

Brush the exposed surface of the lettuce with the olive oil and sprinkle with salt and black pepper, to taste. Place under the pre-heated broiler for a couple minutes, or until the lettuce is nicely browned on the edges. (Keep a close eye on it because the lettuce will burn quickly if left unattended). Remove from oven and set aside.

When cook time on the Instant Pot® is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove lid. Transfer chicken to a non-permeable cutting board and rest for 5 minutes before cutting into cubes.

Transfer the “grilled” Romaine to individual serving plates and top each with an equal amount of the chicken, bacon, Feta cheese, red cabbage, and chopped pecans.

Drizzle each salad with some vinaigrette and garnish with chopped fresh parsley, if desired. Serve immediately with remaining dressing on the side. Enjoy!

Green Bean Salad with Tomatoes & Feta
Classic Caprese Salad with Balsamic Glaze
Asian Cabbage Salad with Warm Spicy Peanut Dressing

Hearty Beef Taco Salad   Dill Cucumber Salad
Chicken Avocado Salad with Homemade Vinaigrette

Chicken Caesar Salad with Homemade Dressing
Peach Blackberry Salad with Blackberry–Basil Vinaigrette
Wilted Spinach Salad with Hot Bacon Dressing

Deconstructed Waldorf Salad    Raspberry Chicken Mixed Green Salad
Strawberry Fennel Salad with Homemade Vinaigrette

Grilled Corn & Cherry Tomato Salad
Roasted Broccoli and Raisin Salad with a Yogurt Dressing
Classic Caesar Salad with Homemade Dressing

Chicken Salad with Strawberries, Feta, & Pecans
Oven “Grilled” Romaine and Chicken Salad
Orange-Pomegranate Salad with Orange Champagne Vinaigrette

Seared Sesame Tuna Salad with Mixed Greens
Strawberry Feta Salad with Balsamic Glaze
Watermelon Feta Salad with Lime-Cilantro Vinaigrette

Pan-Seared Swordfish with Rainbow Ribbon Salad
Chicken Paillard Salad