Carly Terrell | United
Charred quarters of romaine lettuce and grilled chicken give this striking main dish salad a smoky nuance that complements tart-sweet balsamic-marinated berries and creamy crumbled goat cheese.
1/3 cup fresh basil, chopped
2 cups strawberries, quartered
Extra-virgin olive oil, as needed
Balsamic glaze, to taste
4 chicken breasts
Salt and pepper, to taste
2 cloves garlic, minced
1 bunch romaine lettuce, quartered
4 ounces crumbled goat cheese
1. Combine basil, strawberries, 1 tablespoon olive oil and balsamic glaze in a medium bowl. Gently toss, then cover and set aside.
2. Heat grill (or a grill pan greased with 2 tablespoons olive oil on the stovetop) to medium-high heat. Place the chicken in a large mixing bowl. Generously season with salt, pepper, garlic and 2 tablespoons olive oil, tossing to combine.
3. Grill chicken on each side until cooked through and golden-brown grill marks appear. Set aside to rest.
4. Drizzle each quarter of romaine with olive oil, balsamic glaze, and generous sprinkles of salt and pepper. Place each quarter cut-side down on grill or pan until charred, about 2 minutes.
5. Arrange grilled romaine on a large platter (or individual plates, as desired) and top each with a chicken cutlet (whole or sliced). Top chicken with the strawberry-basil mixture, goat cheese crumbles, another drizzle of balsamic glaze and a final pinch of salt and pepper.
Don’t confuse balsamic glaze with balsamic vinegar! The glaze is a reduction of the vinegar—and it’s thick and syrupy. You can find it in the vinegar section at the grocery store. For more flavorful chicken, marinate meat with seasonings and olive oil in the refrigerator 1–2 hours before grilling.