Ingredients

The following ingredients have 4 Servings
  • 3 heads romaine hearts
  • 1 lb chicken breasts
  • 1/4 cup olive oil
  • 1 head garlic (divided)
  • 2 lemons (juiced and divided)
  • 10 slices bacon (I used precooked)
  • 1/2 cup olive oil mayonnaise (or regular mayonnaise)
  • salt & pepper (to taste)
  • parmesan cheese (grated, optional)
  • chives (for garnish, optional)

Instruction

  • Preheat indoor or outdoor grill to high.
  • Slice 3 hearts of romaine in half lengthwise and set aside.
  • Trim chicken breasts of any excess fat and cut into thin strips. Place into a bowl and stir together with olive oil, juice of 1 lemon, 1 large clove of garlic, finely minced and salt and pepper. Set aside to marinate.
  • Place hearts of romaine onto the grill and char quickly on each side. Remove from grill.
  • Slice the remaining head of garlic in half and drizzle with olive oil, salt, and pepper. Place onto the grill to char and soften. Remove when garlic has sufficient grill marks.
  • Reduce the heat of the grill and spread chicken overtop. Each side should be done in 1 minute or less. Remove from the grill and cut into bite-size pieces.
  • Place precooked bacon strips onto a paper towel lined plate and microwave until crispy. Chop up and set aside.
  • For the dressing, chop up 3-4 cloves of grilled garlic finely and add to a bowl with the mayonnaise, the juice of the remaining lemon, salt and pepper.
  • To assemble, chop up charred lettuce into bite size pieces or leave leaves large and place in the bottom of a serving platter. Toss together with chicken, bacon, dressing, parmesan cheese and chives if desired. Serve cold.