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Recipe From from Weber's New Real Grilling™ by Jamie Purviance

Chicken and Romaine Salad with Homemade Ranch Dressing

  • People

    Serves 4

  • Marinating Time

    4 to 6 h

  • Grilling Time

    10 to 14 min.

  • Prep Time

    20 min.

Serves 4
Marinating Time
4 to 6 h
Grilling Time
10 to 14 min.
Prep Time
20 min.

the Ingredients

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  • 240 milliliters mayonnaise
  • 160 milliliters buttermilk
  • 50 grams coarsely grated yellow onion (use the large holes on a box grater)
  • 1 tablespoon cider vinegar
  • ½ teaspoon celery seed
  • ½ teaspoon celery salt
  • 1 garlic clove, minced or pushed through a press
  • ¼ teaspoon freshly ground black pepper
  • 4 boneless, skinless chicken breast halves, each about 170 grams
  • 2 hearts of romaine, each cut lengthwise in half, trimmed
  • Extra-virgin olive oil
  • 275 grams small cherry or grape tomatoes, each cut in half
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • Kosher salt
  • Freshly ground black pepper

Special Equipment

  • box grater with 6-millimeter holes


  • 01

    Whisk the dressing ingredients. Place the chicken in a large, resealable plastic bag and pour in 240 milliliters of the dressing. Press the air out of the bag and seal tightly. Turn the bag to distribute the dressing, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally. Cover and refrigerate the remaining dressing.

  • 02

    Prepare the grill for direct cooking over medium heat (180° to 230°C).

  • 03

    Remove the chicken from the bag, shaking off and discarding the excess dressing. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into chunks.

  • 04

    Lightly brush the romaine halves on both sides with oil and grill over direct medium heat, with the lid closed, until slightly wilted, about 2 minutes, turning once. Remove from the grill.

  • 05

    Serve the romaine warm with the chicken, dressing, tomatoes, and parsley. Season with salt and pepper.


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