Yes, you are reading that correctly. It’s not just the chicken that’s grilled, but also the radicchio and romaine! You’ll think it’s crazy, but that slight little char on the green stuff creates an amazing flavor. It takes a little longer to make your salad, but it’s worth the effort. This recipe is for two, so double the greens and/or chicken as necessary.
2 Chicken Breasts – Halved lengthwise
2 tbsp Dijon mustard
1/2 cup olive oil
3 cloves garlic
radicchio head – halved
romaine head – halved
Shaved parmesan curls (As much as you want)
1/2 cup chopped walnuts
Marinate the chicken breast in the mustard and juice from one lemon. If you can, do this for about an hour.
Oil your grill and pre-heat it.
Rub 1/4 cup olive oil on all sides of the radicchio and romaine heads. Salt, but not too much since the parmesan has a lot of salt. Put a skewer through the 3 garlic cloves.
Place both the radicchio, romaine and skewered garlic on your grill. You want to leave them on there until you get a little bit of char on the leaves and cloves. Maybe 5-10 minutes depending on your grill. Once the first side is grilled, flip on the other side until you get the first bit of char, then remove from heat.
Place the marinated chicken breasts on the grill. I halve them so they will cook faster, but they could dry out, so watch them while you prep the rest of the salad.
Chop the radicchio and romaine and place in bowl. Chop the garlic and add to greens. Sprinkle the chopped walnuts and parmesan curls over the greens. You can make parmesan curls by running your vegetable peeler across a nice chunk of parmesan. Drizzle the remaining 1/4 cup olive oil and the juice of the remaining lemon over the greens.
Once cooked, slice the chicken breasts lengthwise and place over the salad. Voila! A very different salad for you. To change it up, try using blue cheese instead of parmesan and/or add craisins or other fruit. You’ll love it!