Grilled Chicken and Romaine with Caper Sauce

Yes, you can grill lettuce! You may have had it at your favorite restaurant, but it’s quick and easy to do at home. It adds another dimension to your salads. The marinade recipe also serves as a salad dressing. I did add a non-paleo ingredient (cheese) just because it is an occasional “cheat” food for me. A few slivers of a wonderful parmesan cheese makes this dish special. I also added a side of fresh tomatoes with basil, minced garlic and olive oil. 

I altered the recipe that I found on epicurious.com to make it paleo-friendly. There are lots of good ideas on that site.

3 tablespoons cider vinegar

½  cup extra-virgin olive oil

¼  cup minced shallots

2 tablespoons drained capers

1 tablespoon Dijon mustard

4 skinless boneless chicken breasts (about 1 3/4 pounds)

2 hearts of romaine lettuce, halved lengthwise, core left intact

Shaved Parmesan Reggiano cheese (optional – for the dairy eaters!)

Mix the vinegar and next 4 ingredients in a food processor. Place ¼ cup of the mixture in a Ziploc bag and add the chicken. Marinate at room temperature for about 30 minutes.

Wash the romaine lettuce and pat dry. Cut each head of romaine lengthwise into 2 sections. Brush with some of the remaining marinade.

Prepare grill or stovetop grill pan. Grill the chicken until done. (If using a grill pan, grill until outsides are seared and finish in a 350 degree oven.)

Grill romaine until just charred and slightly wilted, about 2 minutes.

Place one chicken breast and a grilled romaine on each plate. Serve with the extra dressing and the cheese.