Makeover Chicken Romaine Salad Recipes

GRILLED ROMAINE, CORN AND CHICKEN SALAD WITH SALSA DRESSING

Steps:

• Combine the salsa, olive oil and lime juice; set aside.
• Season the chicken.
• Light the grill to medium heat. Remove any tired outer leaves from the romaine, then halve each head vertically. Place on a large platter and spray cut sides with olive oil spray. Lightly spray corn with olive oil.
• Place chicken and corn on the grill and cook, until cooked through, about 5 minutes on each side, until the chicken is cooked through and the corn is tender. Remove and place on a cutting board.
• Grill romaine close to the heat source over high, cut side down about 1 to 2 minutes. Remove.
• Slice the chicken into strips, cut the kernels off the corn and serve over Romaine with avocado, tomatoes, onions, salt and dressing on top.

CHICKEN ROMAINE SALAD

Steps:

• Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside., Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels., In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.

CITRUSY ROMAINE SALAD WITH SHREDDED CHICKEN

Steps:

• Combine lettuce, chicken, sprouts, cilantro, avocado, and cucumber in a bowl.
• Add ranch dressing, olive oil, and lime juice; toss lightly. Season with salt and pepper.