Description
This grilled salad is the perfect addition to your list of summer recipes.
Scale
Ingredients
- The Spice Guy Buffalo Bill’s Black Gold blend
- 2 chicken breasts
- 2 romaine lettuce heads
- 1 onion (we used Vidalia)
- 1–2 cups of cherry tomatoes
- 2 cups of small potatoes, softened (we used purple)
- Olive oil
- Salt & Pepper
- Salad dressing of your choice (we used blue cheese)
Instructions
- Prep all veggies. Slice onion into long strips, wash and halve cherry tomatoes, wash and halve romaine lettuce lengthwise, scrub potatoes.
- Trim and pat chicken breast dry. Cover in Buffalo Bill’s Black Gold seasoning, set aside.
- Preheat grill or grill pan — see recipe notes below.
- Preheat large skillet to medium heat on the stove.
- Add olive oil or butter to skillet and caramelize onions for 20-40 minutes, stirring every few minutes, but allowing onions to char. The longer the better.
- While onions are cooking, prepare potatoes using your preferred method — you can roast, boil or microwave. We boiled, cut in half and added to onions for the last 10 minutes to crisp.
- Add seasoned chicken to grill and grill for 10 to 15 minutes per side, or until no longer pink and juices run clear. Set aside.
- Brush cut side of romaine halves with olive oil, sprinkle with salt and pepper and grill until charred, for 2-4 minutes, checking often. They burn fast!
- Assemble salad and serve.
Notes
- If you don’t have a grill, the chicken is great in a skillet too. The Buffalo Bill’s Black Gold will give you the charred, grill taste regardless.
- Make the recipe your own — switch up the vegetables, try different dressing, try a different protein, add fruit (grilled peaches, anyone?), etc.
- For more chicken cooking tips, check out this post on How to Cook Chicken Like a Champ.
Keywords: grilled salad, summer recipe, buffalo bill's black gold