Grilled Mini Romaine Hearts & Chicken with Dijon Dressing

Dressing

• 2 Tbsp. white wine vinegar
• 2 Tbsp. capers, rinsed
• 1 clove garlic, minced
• 2 Tbsp. lemon juice
• 2 Tbsp. grated Parmesan
• 2 Tbsp. grainy Dijon mustard
• 1 tsp. ground black pepper
• 2 tsp. Worcestershire sauce
• 4 Tbsp. canola oil
• 2 Tbsp. mayonnaise
  

Salad

• 4  6 oz. chicken breasts
• 4 heads Delicato™ Mini Romaine Hearts
• 1 tsp. kosher salt
• 1 cup Concerto™ Grape Tomatoes, halved
• 2 oz. shaved Parmesan

Instructions

1. For the dressing, place all ingredients, except mayonnaise, in a mini food processor and purée. Whisk mayonnaise in by hand and set dressing aside.
2. Heat grill to high.
3. Season chicken breasts with salt and grill until cooked through (about 7 minutes each side).
4. Grill Delicato™ mini romaine hearts, inside face down on the grill, for 1 minute and remove.
5. Place romaine hearts on 4 plates, top with a chicken breast and drizzle with caper dressing. Scatter Concerto™ tomatoes around each salad, top with shaved Parmesan and serve.