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My newest addiction is grilled romaine lettuce!! Holy moly this was good. I was interested in the bread crumb coated chicken being grilled so I knew I had to see what this was all about. The bread crumbs really sucked up the marinade and you couldn’t taste it so I was disappointed with that, other then that it was a really good dish. I’m trying to figure out how I can work grilled lettuce into every meal now!!

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Chicken Skewers With Grilled Romaine
(Adapted from Food Network)

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1/4 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons red wine vinegar, plus more for drizzling
2 tablespoons chopped fresh oregano
1 tablespoon minced shallot or red onion
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
Kosher salt
1 head romaine lettuce, quartered lengthwise
1 1/2 pounds skinless, boneless chicken breasts or thighs, cut into chunks
1 1/2 cups breadcrumbs
1/4 cup grated parmesan cheese (I used feta instead and really enjoyed it better)

Preheat a grill to medium high. Soak 8 wooden skewers in water, about 15 minutes.

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Meanwhile, make the dressing: Mix the olive oil, vinegar, oregano, shallot, garlic, red pepper flakes and 1 1/4 teaspoons salt in a large bowl.

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Drizzle the cut sides of each piece of romaine with about 1 teaspoon of the dressing.

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Add the chicken to the bowl with the remaining dressing and toss.

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Add the breadcrumbs and toss to coat. Thread the chicken onto the skewers, leaving space between each piece.

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Grill the chicken skewers, turning occasionally, until cooked through, 8 to 10 minutes.

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Meanwhile, grill the romaine, turning once, until marked and slightly wilted, 1 to 2 minutes.

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Transfer the romaine to plates and drizzle with olive oil and vinegar. Season with salt. Serve with the chicken skewers and sprinkle with the parmesan.

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UPDATE: I made this dish again leaving the breadcrumbs off and you couldn’t taste the marinade, so I would make as directed above and sprinkle a little of the marinade over the finished dish to get all the flavors.

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