Categories: Salad
Ingredients
- 1/4 cup buttermilk
- 1/4 cup Greek yogurt
- 2 tbsp. white wine vinegar
- 1 tbsp. olive oil
- 1 tsp. Dijon
- 1/2 tsp. minced fresh garlic
- 1/2 tsp honey
- 1/4 tsp Worcestershire
- 1/4 tsp. kosher salt
- 1/2 cup crumbled blue cheese
- Black pepper to taste
- 4 chicken breasts
- 1 tsp. olive oil
- 1/2 tsp kosher salt
- 1 large red onion, sliced into 1/2-inch thick rings
- 2 romaine hearts, halved lengthwise
- Nonstick spray
- Chopped fresh parsley
Directions
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Preheat grill to medium-high. Brush grill grate with oil.
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Puree buttermilk, yogurt, vinegar, 1 tbsp. oil, Dijon, garlic, honey, Worcestershire and 1/4 tsp. salt in a mini food processor. Add blue cheese and pulse until combined but small chunks remain; season with pepper.
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Toss chicken with 1 tsp. oil and 1/2 tsp. salt to coat.
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Thread onion rings onto two metal skewers. Coat both sides of onions and romaine halves with nonstick spray.
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Grill chicken, covered, until grill marks appear and cooked through, 5-6 minutes per side. Transfer chicken to a plate and let rest 5 minutes, then slice. Grill onion rings, covered, until tender and charred, 3-4 minutes per side, then separate into individual rings.
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Grill romaine, uncovered, cut sides down, until edges char and outer leaves wilt slightly, about 1 minute; flip and grill 1 minute more.
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Serve romaine immediately with chicken and onions; drizzle with dressing and sprinkle with parsley.