Grilled Romaine Salad with Grilled Chicken & Curry Vinaigrette
Adapted from Farmer & Chef Asheville
2 (4-ounce) skinless, boneless chicken breast halves Kosher salt
Freshly ground pepper
Curry Dijon Vinaigrette (recipe follows), divided
About 1 tablespoon olive oil
1 small head romaine lettuce, halved lengthwise
1 yellow or red bell pepper, cut into quarters
Cherry and grape tomatoes
Lightly pound the chicken between pieces of wax paper to even thickness. Sprinkle lightly with salt and pepper, if desired, and brush with 2 tablespoons of the Curry Dijon Vinaigrette. Let the chicken stand while you preheat the grill.
Prepare the grill for medium-high heat and oil the rack. Grill the chicken until just cooked through, about 3 minutes on each side.
Coat the cut sides of the lettuce halves and bell pepper with cooking spray or brush with a little olive oil (using a clean brush). Grill lettuce halves, with the cut sides down, and peppers until lightly charred, about 2 minutes.
To serve, place the romaine halves, cut sides up, on serving plates and lean the chicken on the lettuce.
Arrange tomatoes and peppers on the salads.
Drizzle with the Curry Dijon Vinaigrette.