Grilled Chicken Salad Recipe


1. 2 boneless, skinless chicken breasts
2. Olive oil
3. Kosher salt and pepper to taste
4. Juice from 1 lime
5. 5 ounce bag 'ready romaine'
6. 4-6 ounces Caesar dressing
7. Shredded parmesan


•Put chicken, olive oil, Kosher salt, pepper and lime juice - seal bag
•Using something heavy, carefully flatten chicken breasts to an even
thickness of about a half inch
•Heat Flip Grill, with the grill side up, to 7 and cook chicken 3-4 minutes
then turn and cook on the second side for an additional 2-3 minutes or so
(not too long so it stays juicy)
•While it cooks, toss romaine in a bowl with enough dressing to coat, then
put on plates
•Remove chicken from grill and slice thinly and place on top of salads - top
with shredded parmesan and serve

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