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Chicken and Romaine Salad with Homemade Ranch Dressing

Recipe from Weber's New Real Grillingâ„¢ by Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Grilling Time

    10 to 14 mins

  • Prep Time

    20 mins

  • Marinating Time

    4 to 6 h

Ingredients
Instructions

the Ingredients

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Dressing

  • Completed step 1 cup mayonnaise
  • Completed step â…” cup buttermilk
  • Completed step ¼ cup coarsely grated yellow onion (use the large holes on a box grater)
  • Completed step 1 tablespoon cider vinegar
  • Completed step ½ teaspoon celery seed
  • Completed step ½ teaspoon celery salt
  • Completed step 1 garlic clove, minced or pushed through a press
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 4 boneless, skinless chicken breast halves, each about 6 ounces
  • Completed step 2 hearts of romaine, each cut lengthwise in half, trimmed
  • Completed step Extra-virgin olive oil
  • Completed step 1 pint small cherry or grape tomatoes, each cut in half
  • Completed step 2 tablespoons finely chopped fresh Italian parsley leaves
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper

Special Equipment

  • box grater with holes

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Whisk the dressing ingredients. Place the chicken in a large, resealable plastic bag and pour in 1 cup of the dressing. Press the air out of the bag and seal tightly. Turn the bag to distribute the dressing, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally. Cover and refrigerate the remaining dressing.

    Related Grill Skills

    Mincing Garlic

  • Prepare the grill for direct cooking over medium heat (350° to 450°F).

    Prepare the grill for cooking over medium heat (400°F).

  • Remove the chicken from the bag, shaking off and discarding the excess dressing. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into chunks.

    Remove the chicken from the bag, shaking off and discarding the excess dressing. Grill the chicken, smooth (skin) side down first, over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into chunks.
    Remove the chicken from the bag, shaking off and discarding the excess dressing. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into chunks.

  • Lightly brush the romaine halves on both sides with oil and grill over direct medium heat, with the lid closed, until slightly wilted, about 2 minutes, turning once. Remove from the grill.

    Lightly brush the romaine halves on both sides with oil and grill over medium heat, with the lid closed, until slightly wilted, about 2 minutes, turning once. Remove from the grill.

  • Serve the romaine warm with the chicken, dressing, tomatoes, and parsley. Season with salt and pepper.

    Related Grill Skills

    Chopping Parsley

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