Type what you have

Ingredients

• ✓ romaine lettuce
• chicken breast
• parmesan cheese
• crouton
• caesar dressing

Instructions

1. 1 Arrange lettuce on four serving plates. Top with chicken, Parmesan, and croutons, then drizzle with dressing.

By Cracker Barrel

Ingredients

• ✓ romaine lettuce
• olive oil
• parmigiano-reggiano cheese
• balsamic vinegar
• sherry vinegar
• olive oil

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 Brush each romaine lettuce half with 1/2 teaspoon olive oil.
3. 3 Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

By John Mitzewich

Ingredients

• ✓ romaine lettuce
• olive oil
• lemon juice
• rice vinegar
• black pepper
• sea salt

Instructions

1. 1 Trim and discard root end romaine; slice leaves into thin ribbons, about 1/8-inch-thick, discarding any pieces of core. Transfer to a large bowl; toss gently to separate romaine ribbons.
2. 2 Drizzle olive oil, lemon juice, vinegar, and pepper over romaine; toss to coat. Set aside to rest for 10 minutes.
3. 3 Sprinkle with sea salt and toss gently right before serving.

By FrackFamily5 CACT

Ingredients

• ✓ romaine lettuce
• elbow macaroni
• bacon
• mayonnaise
• coleslaw dressing
• tomato
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; cool, 10 to 15 minutes.
2. 2 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble. Set aside.
3. 3 Combine mayonnaise and coleslaw dressing in a large bowl until creamy; stir in macaroni, bacon, tomatoes, lettuce, and green onions until well combined.

By Carl Schrammel

Ingredients

• ✓ romaine lettuce
• bacon
• chicken breast
• cajun seasoning
• olive oil
• caesar salad dressing
• parmesan cheese

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; crumble and set aside.
2. 2 In a preheated skillet, add chicken, seasoning mix, and oil. Cook until chicken is golden brown and cooked through. Remove from heat and set aside.
3. 3 In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese, and crumbled bacon; toss and place on individual salad plates. Top with chicken and serve.

By Melissa Bellemare

Ingredients

• ✓ romaine lettuce
• spinach
• strawberry
• onion
• mayonnaise
• white wine vinegar
• white sugar
• milk
• poppy seed

Instructions

1. 1 Combine romaine, spinach, strawberries, and sliced onion in a large salad bowl.
2. 2 Combine mayonnaise, vinegar, sugar, milk and poppy seeds in a jar with a tight fitting lid; shake well. Pour dressing over salad and toss until evenly coated.

By Mary J Wright

Ingredients

• ✓ romaine lettuce
• spinach
• pear
• fuji apple
• red grape
• rice vinegar
• caramel topping
• sesame oil
• sesame seed

Instructions

1. 1 Arrange spinach, romaine lettuce, pear, apple, and grapes on a plate.
2. 2 Mix vinegar, caramel topping, sesame oil, and sesame seeds together in a bowl. Pour dressing over salad.

By chefsazy

Ingredients

• ✓ romaine lettuce
• all-purpose flour
• paprika
• garlic powder
• chicken breast
• vegetable oil
• tomato
• whole wheat bun

Instructions

1. 1 Whisk flour, paprika, and garlic powder together in a shallow bowl. Dredge and thoroughly coat chicken in flour mixture.
2. 2 Heat oil in a heavy skillet over medium heat. Add and cook chicken, in batches, until golden brown and no longer pink in the center, about 5 minutes per side. Drain on paper towels.
3. 3 Layer chicken, lettuce, and tomato on buns.

By Robert F Gill

Ingredients

• ✓ romaine lettuce
• breaded fish fillet
• tomato
• avocado
• cucumber
• jicama
• onion
• cilantro salad dressing
• cotija cheese
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
2. 2 Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
3. 3 Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
4. 4 Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.

By Carol West Kennedy

Ingredients

• ✓ romaine lettuce
• fig
• pear
• pecan
• gruyere cheese
• red onion
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Combine romaine lettuce, figs, pear, pecans, Gruyere cheese, and onion in a large bowl. Drizzle evenly with olive oil and vinegar. Season with salt and pepper. Toss lightly and serve.

By curvy chef 2013

Ingredients

• ✓ romaine lettuce
• hawaiian style marinade
• chicken breast
• cooking spray
• pineapple ring
• onion roll
• provolone cheese
• tomato
• thousand island salad dressing

Instructions

1. 1 Pour marinade into a large resealable bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.
2. 2 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 When you turn the chicken, place pineapple slices onto the grill; cook for about 2 minutes per side. Toast rolls on the grill if desired.
6. 6 Place a grilled pineapple slice onto each chicken breast, then top with provolone. Close the lid and cook until cheese is melted, about 1 minute.
7. 7 Transfer chicken breasts, pineapple rings, and cheese to bottom rolls, then top with lettuce and tomato. Spread dressing onto top rolls and place onto sandwiches.

By FoodieGeek

Ingredients

• ✓ romaine lettuce
• olive oil
• red wine vinegar
• lemon
• garlic
• worcestershire sauce
• salt
• dijon mustard
• parmesan cheese

Instructions

1. 1 Whisk olive oil, red wine vinegar, lemon juice, garlic, Worcestershire sauce, salt, and Dijon mustard together until combined.
2. 2 Tear the leaves of romaine lettuce heads into 2-inch pieces and place in a bowl.
3. 3 Pour the dressing over the lettuce to taste and toss until well coated. Add grated Parmesan cheese and toss again.

By Mary Claire Lagroue

Ingredients

• ✓ romaine lettuce
• almond
• sesame seed
• red leaf lettuce
• feta cheese
• black olive
• cherry tomato
• red onion
• mushroom
• romano cheese
• salad dressing

Instructions

1. 1 Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
2. 2 In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

By Toni Bankson

Ingredients

• ✓ romaine lettuce
• cucumber
• carrot
• green onion
• cauliflower
• red bell pepper
• sunflower seed
• celery
• parsley
• dressing
• salt
• black pepper

Instructions

1. 1 Combine lettuce, cucumber, carrot, green onions, cauliflower, bell pepper, sunflower seeds, celery, and parsley in a large bowl.
2. 2 Drizzle with dressing; season with salt and black pepper.

By FoodRight's Youth Chef Academy

Ingredients

• ✓ romaine lettuce
• cheese tortellini
• flank steak
• garlic powder
• salt
• pepper
• olive oil
• black olive
• crouton
• tomato
• caesar salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 7 to 9 minutes, until al dente, and drain.
2. 2 Preheat the oven broiler. Season steak with garlic powder, salt, and pepper; rub with olive oil. Place steak in a baking dish, and broil 5 minutes on each side, or to desired doneness. Slice diagonally into thin strips.
3. 3 In a bowl, toss the cooked tortellini, lettuce, olives, croutons, tomatoes, and dressing. Top with steak strips to serve.

By LROHNER

Ingredients

• ✓ romaine lettuce
• pork shoulder
• garlic
• olive oil
• kosher salt
• black pepper
• italian seasoning
• rosemary
• cayenne pepper
• cherry tomato
• red wine vinegar
• white bean

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut about six holes into each side of pork roast with a sharp knife; insert one garlic clove half into each hole. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, then season with Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
3. 3 Roast in the preheated oven for 3 hours. Turn the oven off with roast inside and leave it to rest for 1 hour. Then refrigerate the roast, 8 hours to overnight.
4. 4 Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
5. 5 Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
6. 6 Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
7. 7 Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

By John Mitzewich

Ingredients

• ✓ romaine lettuce
• mahi mahi fillet
• lemon juice
• olive oil
• cajun seasoning
• salt
• black pepper
• mayonnaise
• adobo sauce
• chipotle pepper
• whole wheat hamburger bun
• tomato

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Season mahi mahi fillets with lemon juice, olive oil, Cajun seasoning, salt, and pepper.
3. 3 Cook on the preheated grill until white and flaky, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 137 degrees F (58 degrees C).
4. 4 Meanwhile, split and toast hamburger buns. Mix mayonnaise and adobo sauce together in a small bowl and spread on toasted buns.
5. 5 Place mahi mahi fillets on buns. Garnish with tomatoes and lettuce leaves.

By TRIQUETRAGIRL

Ingredients

• ✓ romaine lettuce
• ground beef
• onion
• salt
• black pepper
• water
• taco seasoning mix
• kidney bean
• corn chip
• tomato
• cheddar cheese
• catalina salad dressing

Instructions

1. 1 Heat a large nonstick skillet over medium to medium-high heat and saute ground beef, diced onion, salt, and pepper together until ground beef is browned and no longer pink and onions are tender, about 10 minutes. Add 1/4 cup water and taco seasoning to the meat. Stir to coat and allow to simmer for 1 minute to thicken. Set aside to cool while you prep the salad.
2. 2 Add kidney beans, crushed chips, lettuce, tomatoes, Cheddar cheese, and dressing to a large bowl. Top with meat mixture and toss gently to evenly combine. Serve immediately.

By Rebekah Rose Hills

Ingredients

• ✓ romaine lettuce
• mayonnaise
• blue cheese
• sour cream
• lemon juice
• shallot
• garlic
• kosher salt
• black pepper
• bacon
• olive oil
• tomato

Instructions

1. 1 Combine mayonnaise, blue cheese, sour cream, lemon juice, shallot, and garlic in a medium bowl. Mix well, then season lightly with salt and pepper. Cover and refrigerate for at least 3 hours to allow the flavors to develop.
2. 2 When ready to prepare the salad, preheat an outdoor grill for medium-low heat and lightly oil the grate.
3. 3 Heat a large skillet over medium-high heat. Saute bacon, turning as needed, until evenly browned and crisp, about 10 minutes. Drain on paper towels. Dice cooled bacon and set aside.
4. 4 Lightly brush romaine on all sides with olive oil. Season with salt and pepper.
5. 5 Using a pair of tongs, place romaine, cut-sides down, on the preheated grill. Cook until slightly caramelized, 2 to 3 minutes; it should still be slightly raw and crunchy in the center. Remove to a clean platter and let rest for 5 minutes.
6. 6 Place each romaine half on a serving plate. Drizzle with dressing and top with tomato and diced bacon.

By Chicago Rob

Ingredients

• ✓ romaine lettuce
• ranch dressing mix
• buttermilk
• yogurt
• taco seasoning mix
• red pepper
• black bean
• white corn
• sweet onion
• green chile pepper
• tomato
• cheddar cheese
• avocado
• cilantro

Instructions

1. 1 Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
2. 2 Line a large serving bowl with the torn lettuce.
3. 3 Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

By Anne Z

Ingredients

• ✓ romaine lettuce
• salmon fillet
• aluminum foil
• red onion
• olive oil
• salt
• black pepper
• lemon
• pita flatbread
• cherry tomato
• grape tomato
• plain greek yogurt
• basil
• dill weed

Instructions

1. 1 Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.
2. 2 Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
3. 3 Stack flatbreads; wrap tightly in heavy duty aluminum foil.
4. 4 Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
5. 5 Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.
6. 6 Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.
7. 7 Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.

By Reynolds KitchensR

Ingredients

• ✓ romaine lettuce
• chicken breast
• salt
• black pepper
• corn
• asparagus
• olive oil
• white wine vinegar
• garlic
• dijon mustard
• paprika
• tomato
• green onion

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Sprinkle chicken breast with salt and pepper. Brush corn and asparagus with 1 tablespoon olive oil.
3. 3 Place chicken and corn on the grill; close the lid. Grill, turning chicken once and corn as needed, until chicken is no longer pink and corn is charred, 10 to 15 minutes. Remove to a cutting board. Add asparagus and grill, turning often, for 6 minutes.
4. 4 Slice chicken diagonally. Cut corn from cobs; cut asparagus into 1-inch pieces.
5. 5 Whisk vinegar, garlic, mustard, paprika, and remaining olive oil together. Season dressing with salt and pepper.
6. 6 Toss chicken, corn, asparagus, tomatoes, lettuce, and green onion together in a large bowl with the dressing.

By Dawn

Ingredients

• ✓ romaine lettuce
• spinach
• kale
• strawberry
• chicken breast
• almond
• feta cheese
• strawberry
• sugar
• balsamic vinegar
• olive oil
• honey
• mustard
• garlic
• salt
• black pepper

Instructions

1. 1 Toss romaine, spinach, and kale together in a medium mixing bowl. Distribute sliced strawberries evenly on top of the greens. Arrange chicken over salad. Garnish with almond slices and feta cheese.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Arrange quartered strawberries on the prepared baking sheet. Sprinkle with sugar.
4. 4 Roast in the preheated oven until softened and golden, about 20 minutes. Let cool 10 minutes.
5. 5 Combine roasted strawberries with their juice, balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper in a food processor; process dressing until smooth. Drizzle dressing over salad and serve.

By Diana71

Ingredients

• ✓ romaine lettuce
• vegetable oil
• lemon juice
• olive oil
• black pepper
• salt
• cayenne pepper
• cumin
• chicken
• rosemary
• thyme
• salt
• chicken broth

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Drizzle vegetable oil in a large roasting pan.
3. 3 Whisk lemon juice, olive oil, black pepper, salt, cayenne pepper, and cumin in large bowl.
4. 4 Place chicken in lemon mixture and turn it several times to coat each side. Place chicken breast side down in the marinade, and set aside for 30 minutes.
5. 5 Place chicken breast side up in the prepared roasting pan. Pour about 1/4 of of marinade into the chicken cavity. Brush remaining marinade on the top and sides of the chicken.
6. 6 Sprinkle rosemary, thyme, and salt over top of chicken.
7. 7 Tie chicken legs together with kitchen twine.
8. 8 Roast chicken uncovered in the preheated oven for 45 minutes; remove from oven and spoon juices accumulated in the pan over chicken. Pour 1 cup of chicken broth into the pan and continue roasting until chicken skin is browned and meat is no longer pink, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, spoon juices accumulated in the pan over chicken again, and cover loosely with aluminum foil for 20 minutes.
9. 9 Remove chicken to a platter, draining any juices from the cavity into the pan; cover chicken with aluminum foil and set aside.
10. 10 Set the roasting pan on the stove top over medium-high heat; add 3/4 cup chicken broth and boil, scraping any browned bits from the bottom of the pan. Simmer, stirring occasionally, until sauce is reduced by about half, about 10 minutes.
11. 11 Slice chicken into 8 pieces and serve over shredded lettuce in a large bowl. Pour 2 to 3 tablespoons of pan sauce over the top, tossing to slightly wilt the lettuce leaves. Serve with additional sauce on the side.

By John Mitzewich

Ingredients

• ✓ romaine lettuce
• cajun seasoning
• chili powder
• paprika
• garlic salt
• black pepper
• tilapia fillet
• lemon juice
• avocado
• onion
• jalapeno pepper
• garlic
• water
• cilantro
• cherry tomato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine Cajun seasoning, chili powder, paprika, garlic salt, and ground black pepper in a bowl. Sprinkle on each side of tilapia fillets, covering evenly; cover each side with lemon juice. Place fillets on a baking sheet.
3. 3 Bake in the preheated oven until cooked through, 8 to 10 minutes.
4. 4 Shred tilapia; place equal portions in each romaine leaf.
5. 5 Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro.
6. 6 Top prepared tacos with salsa verde and cherry tomatoes.

By SlimCookins

Ingredients

• ✓ romaine lettuce
• turkey
• mayonnaise
• mayonnaise
• dijon mustard
• red wine vinegar
• salad greens
• celery
• red onion
• red grape
• olive oil
• red wine vinegar
• white sugar
• salt
• black pepper
• peanut

Instructions

1. 1 Mix cooked turkey, 1/3 cup plus 1 tablespoon mayonnaise, mustard, and red wine vinegar together in a bowl and set aside.
2. 2 Mix Romaine lettuce, salad greens, celery, red onion, grapes, olive oil, vinegar, sugar, salt, and pepper together in a large pretty serving bowl and toss to blend.
3. 3 Make a depression in the center of the lettuce mixture in the serving bowl. Mound the turkey mixture in the center and sprinkle with peanuts.

By Sher B Garfield

Ingredients

• ✓ romaine lettuce
• olive oil
• cider vinegar
• honey
• sugar
• poppy seed
• salt
• mustard
• onion
• salad dressing
• teriyaki sauce
• chicken breast
• baby spinach
• strawberry
• avocado
• pecan

Instructions

1. 1 Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender; blend until smooth. Transfer dressing to a bowl or jar; cover and refrigerate before serving, at least 1 hour.
2. 2 Meanwhile, combine Italian dressing and teriyaki sauce in a glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap. Marinate in the refrigerator before grilling, 30 to 60 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cool about 10 minutes; cut into bite-sized pieces.
6. 6 Toss chicken, spinach, and romaine lettuce together in a large bowl; gently stir in strawberries and avocado. Refrigerate until ready to serve.
7. 7 Toss salad with dressing and pecans just before serving.

By Sherri

Ingredients

• ✓ romaine lettuce
• mayonnaise
• ketchup
• mustard
• pickle juice
• apple cider vinegar
• salt
• black pepper
• dill pickle
• ground beef
• onion
• worcestershire sauce
• low-carb tortilla
• cheddar cheese
• avocado oil cooking spray
• sesame seed

Instructions

1. 1 Mix mayonnaise, ketchup, mustard, pickle juice, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper together in a small bowl until well combined. Cut each pickle slice in quarters for 48 total pieces. Set both aside.
2. 2 Heat a skillet over medium-high heat. Add ground beef and cook, crumbling with a spoon and stirring often, until browned, 5 to 7 minutes. Drain grease (if desired). Add onion to the beef and cook for 2 minutes. Stir in Worcestershire sauce, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Remove from the heat.
3. 3 Place one tortilla on a work surface. Add ½ cup Cheddar cheese. Top with about ½ cup beef mixture, 8 pieces pickle, and about 1 teaspoon sauce. Fold in the sides of the tortilla and roll over the filling into a burrito. Place burrito, seam-side down, on a plate while you prepare the remaining burritos.
4. 4 Spray each burrito with cooking spray and sprinkle with sesame seeds. Place, seam-side down, in the air fryer basket.
5. 5 Air-fry at 375 degrees F (190 degrees C) until golden and toasted, 5 to 7 minutes.
6. 6 Serve with the remaining sauce and shredded lettuce.

By Nicole McLaughlin

Ingredients

• ✓ romaine lettuce
• sesame seed
• red onion
• carrot
• tomato
• avocado
• cucumber
• red pepper flake
• garlic powder
• sesame oil
• white sugar
• olive oil
• rice vinegar
• lemon
• montreal steak seasoning
• soy sauce
• rib eye steak

Instructions

1. 1 Season both sides rib-eye with soy sauce and steak seasoning; transfer to a plate. Cover with plastic wrap; refrigerate at least 1 hour to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook on the preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Rest about 10 minutes, then cut into strips.
4. 4 Whisk rice wine vinegar, olive oil, sugar, sesame oil, garlic powder, and pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak in a large bowl; pour dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

By Joanne Zalapski Samchyk

Ingredients

• ✓ romaine lettuce
• taco chip
• cilantro
• salsa
• ranch dressing
• cucumber
• black bean
• cheddar cheese
• corn kernel
• baby green
• chicken breast
• black pepper
• salt
• cumin
• chili powder
• olive oil
• lime

Instructions

1. 1 Mix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate.
4. 4 Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.
5. 5 Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.

By rainydaze