Grilled Chicken And Romaine With Caper Dressing

1. 1

   Preheat barbecue (medium-high heat). Puree vinegar and next 4 ingredients in small processor until almost smooth. Season dressing to taste with salt and pepper. Combine chicken and 1/4 cup dressing in medium bowl. Sprinkle with salt and pepper.

2. 2

   Let stand at room temperature 15 minutes. Place romaine, cut side up, on baking sheet. Drizzle with 1/4 cup dressing; turn to coat. Grill chicken until cooked through, about 6 minutes per side. Transfer to plate. Grill romaine until charred and slightly wilted on all sides, about 2 minutes.

3. 3

   Transfer 1 chicken breast and 1 romaine spear to each of 4 plates. Drizzle chicken with remaining dressing, sprinkle generously with cheese, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.