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Grilled Radicchio and Romaine Chicken Caesar Salad

My H-E-B Texas Life Magazine, January 2014



Quick and easy


Prep Time:

15 minutes

Cook Time:

30 minutes


4 servings


1/2  c.  Caesar dressing, divided

2  boneless skinless chicken breasts

2  portobello mushrooms

1  bunch green onions

1  hearts of romaine, cut in half

2  heads of radicchio, cut in half

1  lemon, juiced


Preheat grill to medium high. Divide Caesar dressing evenly between two gallon-size zip-top bags.

Place the chicken breasts in one bag and the green onions and mushrooms in the other bag and marinate in the refrigerator for 30 minutes to 1 hour.

Remove chicken breasts from bag and grill the chicken breasts for 5 minutes per side or until a meat thermometer registers 165°F. Remove chicken from grill and set aside.

Remove the mushrooms and green onions from the bag and grill for 3 to 4 minutes each. Remove from grill and set aside.

Place the romaine and radicchio on the grill for 3 to 4 minutes, just long enough to char on one side. Remove from the grill.

To build the salad, slice all ingredients and arrange equally in four large bowls. Squeeze lemon juice on each and serve.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine, January 2014

Overall Rating