Best Grilled Chicken And Romaine With Caper Dressing Recipes

GRILLED CHICKEN WITH CREAMY CAPER SAUCE

Grilled Chicken with Creamy Caper Sauce image

Provided by Sandra Lee

Time 27m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 chicken boneless skinless chicken breasts "Thin- Sliced"
2 teaspoons lemon pepper seasoning
3 tablespoons olive oil
1 shallot, diced
1 tablespoon chopped garlic
2 tablespoons capers
1 cup white wine or chicken stock
1 tablespoon Dijon mustard
2 tablespoons freshly chopped parsley leaves
2 tablespoons sour cream

Steps:

Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
Arrange the chicken on a platter and dollop with the creamy sauce.

CHICKEN SKEWERS WITH GRILLED ROMAINE

Chicken Skewers With Grilled Romaine image

Provided by Food Network Kitchen

Time 30m

Yield Serves 4

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons red wine vinegar, plus more for drizzling
2 tablespoons chopped fresh oregano
1 tablespoon minced shallot or red onion
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
Kosher salt
1 head romaine lettuce, quartered lengthwise
1 1/2 pounds skinless, boneless chicken breasts or thighs, cut into chunks
1 1/2 cups breadcrumbs
1/4 cup grated parmesan cheese

Steps:

Preheat a grill to medium high. Soak 8 wooden skewers in water, about 15 minutes. Meanwhile, make the dressing: Mix the olive oil, vinegar, oregano, shallot, garlic, red pepper flakes and 1 1/4 teaspoons salt in a large bowl. Drizzle the cut sides of each piece of romaine with about 1 teaspoon of the dressing. Add the chicken to the bowl with the remaining dressing and toss. Add the breadcrumbs and toss to coat. Thread the chicken onto the skewers, leaving space between each piece. Grill the chicken skewers, turning occasionally, until cooked through, 8 to 10 minutes. Meanwhile, grill the romaine, turning once, until marked and slightly wilted, 1 to 2 minutes. Transfer the romaine to plates and drizzle with olive oil and vinegar. Season with salt. Serve with the chicken skewers and sprinkle with the parmesan.

Nutrition Facts : Calories 523, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 104 milligrams, Sodium 1106 milligrams, Carbohydrate 31 grams, Fiber 2 grams, Protein 43 grams

GRILLED CHICKEN THIGHS AND ROMAINE WITH DIJON VINAIGRETTE

Grilled Chicken Thighs and Romaine with Dijon Vinaigrette image

Grill the chicken and the lettuce for this simple salad with a tangy Dijon dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

Vegetable oil, for the grill
2 tablespoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1 small clove garlic, finely grated
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
1 head romaine, trimmed and quartered, root end attached

Steps:

Prepare a grill for medium heat; lightly coat the grates with vegetable oil.
Whisk together the vinegar, mustard, Worcestershire, garlic, 1/2 teaspoon salt and a generous grinding of pepper in a large bowl. While whisking, slowly drizzle in the olive oil until the dressing is smooth and thick. Transfer half to a small bowl and whisk in the parsley and tarragon; set aside. Add the chicken to the dressing remaining in the large bowl and toss to coat.
Grill skin-side down until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 minutes more. Transfer to a platter and rest for at least 5 minutes before serving.
While the chicken rests, grill the romaine, turning to slightly char all sides, until the core end is tender, about 5 minutes. Put 1 wedge of romaine on each of 4 serving plates; top with 2 chicken thighs and drizzle with the reserved herbed dressing. ?