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Grilled Chicken and Romaine with Caper Dressing
- 3 tablespoons Sherry wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/4 cup minced shallots
- 2 tablespoons drained capers
- 1 tablespoon Dijon mustard
- 4 skinless boneless chicken breasts (about 1 3/4 pounds)
- 2 hearts of romaine lettuce, halved lengthwise, core left intact
- Shaved Manchego or Parmesan cheese
Directions:View on Bon Appetit
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