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
• bacon
• chicken
• crouton
• caesar salad dressing
• parmesan cheese
• flour tortilla

Instructions

1. 1 Place bacon slice in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slice on paper towels, cool slightly, and crumble.
2. 2 Combine bacon, lettuce, shredded chicken, croutons, dressing, and Parmesan cheese for the filling a a bowl. Toss gently to combine and everything is evenly coated with dressing. Adjust dressing amount to your personal preference - for me 1 to 1 1/2 tablespoons is about right.
3. 3 Warm tortilla in the microwave for about 15 seconds to make it more pliable.
4. 4 Lay filling ingredients down the center, and roll your wrap up! Enjoy!

By Rebekah Rose Hills

Ingredients

• ✓ romaine lettuce
• portobello mushroom
• turkey bacon
• horseradish sauce
• tomato
• hamburger bun

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.
2. 2 Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.
3. 3 Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.

By Elizabeth

Ingredients

• ✓ romaine lettuce
• cilantro
• green chili
• tomatillo
• green onion
• garlic
• chicken broth
• olive oil
• long-grain rice
• salt

Instructions

1. 1 Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid.
2. 2 Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.

By QuantumLeek

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
• balsamic vinaigrette salad dressing
• chicken tender
• portobello mushroom
• green onion
• cherry tomato
• mozzarella cheese
• basil

Instructions

1. 1 Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
2. 2 Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
3. 3 Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
4. 4 To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.

By sugarmagnolia_fl

Ingredients

• ✓ romaine lettuce
• shrimp
• salad dressing
• lime juice
• red bell pepper
• onion
• celery
• cilantro

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl.
3. 3 Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour.
4. 4 Place lettuce on a serving plate. Top with shrimp mixture and serve.

By Bernice Dray

Ingredients

• ✓ romaine lettuce
• flatbread
• olive oil
• spinach pesto
• mozzarella cheese
• chicken breast
• tomato
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Brush the surface of each flatbread round with olive oil. Flip over and spread 1 tablespoon spinach pesto and 1/4 cup mozzarella cheese over each.
3. 3 Place flatbreads oiled-side down on the grill. Cook until cheese melts, 2 to 3 minutes. Place flatbreads on a heat-proof plate. Top each with 1 cup romaine lettuce, 2 1/2 ounces grilled chicken, 1/4 of the tomatoes, and 1 teaspoon Parmesan cheese.

By innermuse

Ingredients

• ✓ romaine lettuce
• chicken breast
• fajita marinade
• vegetable oil
• garlic
• kosher salt
• black pepper
• red bell pepper
• onion

Instructions

1. 1 Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture.
4. 4 Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.
5. 5 Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool.
6. 6 If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more.
7. 7 Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.

By Baking Nana

Ingredients

• ✓ romaine lettuce
• cream cheese
• sour cream
• ranch dressing mix
• garlic salt
• garlic powder
• tomato
• blue cheese
• bacon bits
• chive

Instructions

1. 1 Combine cream cheese, sour cream, ranch dressing mix, garlic salt, and garlic powder in a blender or food processor; mix well. Spread mixture into the bottom of a 9-inch pie plate. Top with lettuce, tomatoes, blue cheese, bacon, and chives.

By SUSUMILLER

Ingredients

• ✓ romaine lettuce
• chicken breast
• salt
• black pepper
• corn
• bacon
• avocado
• tomato
• red onion
• ranch dressing
• flour tortilla

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken with salt and pepper.
2. 2 Cook chicken and corn on the preheated grill until chicken is no longer pink in the center and juices run clear and corn is tender, 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C). Remove from heat and allow to cool enough to handle, about 5 minutes. Cut corn kernels from the cobs. Slice chicken into 1/2-inch pieces.
3. 3 Combine chicken, corn, lettuce, bacon, avocado, tomatoes, and onion in a mixing bowl. Season with salt and pepper. Add ranch dressing and mix well.
4. 4 To assemble, place 2/3 cup of the mixture on the bottom 1/3 of a tortilla. Fold in the sides and roll tight. Continue with remaining tortillas.

By James Roos

Ingredients

• ✓ romaine lettuce
• butternut squash
• olive oil
• taco seasoning mix
• black bean
• grape tomato
• corn tortilla
• sour cream
• feta cheese
• cilantro

Instructions

1. 1 Cut butternut squash into spirals using a spiralizer fitted with the large shredding blade.
2. 2 Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute squash until slightly tender, about 3 minutes. Add taco seasoning; stir. Add black beans and tomatoes; cook and stir until beans are hot and tomatoes are soft, about 5 minutes more. Remove from heat.
3. 3 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Fry 1 tortilla at a time until lightly browned, about 30 seconds per side.
4. 4 Place 1 tablespoon sour cream on each tortilla; add about 1/4 cup squash mixture and sprinkle with 1 tablespoon feta cheese. Top with lettuce and cilantro.

By dsuperits

Ingredients

• ✓ romaine lettuce
• linguine pasta
• chicken breast
• green bell pepper
• red onion
• cucumber
• safflower oil
• cider vinegar
• white sugar
• poppy seed
• mustard powder
• green onion

Instructions

1. 1 Preheat a grill pan over medium-high heat; lightly oil the grill.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook the pasta uncovered, stirring occasionally, until cooked through but is still firm to the bite, about 11 minutes. Drain well.
3. 3 While pasta is cooking, grill the chicken breast halves until the meat is no longer pink in the middle and the juices run clear, 5 to 8 minutes per side. An instant-read thermometer inserted into the thickest part of a chicken breast should read 160 degrees F (70 degrees C). Allow to rest for about 5 minutes, then slice into bite-size pieces; keep warm.
4. 4 In a large salad bowl, lightly toss together the grilled chicken, hot cooked linguine, romaine, green pepper, red onion, and cucumber.
5. 5 In a separate bowl, whisk together safflower oil, cider vinegar, sugar, poppy seeds, dry mustard powder, and green onions until smooth and evenly blended. Pour the dressing over the salad to serve.

By natalieR

Ingredients

• ✓ romaine lettuce
• vegetable oil
• mild sausage
• white button mushroom
• italian seasoning
• rice sides herb and butter
• pea
• grape tomato
• cherry tomato
• cheese blend

Instructions

1. 1 Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
2. 2 Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
3. 3 Prepare Knorr® Rice Sides™ - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
4. 4 Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.

By Kristin Price

Ingredients

• ✓ romaine lettuce
• ground turkey
• basil
• garlic
• salt
• black pepper
• provolone cheese
• ciabatta roll
• mayonnaise
• pesto
• red onion

Instructions

1. 1 Combine turkey, basil, garlic, salt, and pepper in a bowl. Divide into 4 equal portions and form into hamburger patties.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill patties for about 4 minutes per side. Place provolone slices on the patties; continue to cook until cheese melts. Place ciabatta rolls on the grill and cook until browned to your liking, 2 to 3 minutes.
3. 3 Mix mayonnaise and pesto in a small bowl until thoroughly combined. Spread onto the rolls. Place the turkey patties on the rolls and top with sliced red onion and lettuce.

By Shagen McBride

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
• bacon
• chicken
• salt
• black pepper
• buffalo wing sauce
• tomato
• radish
• cucumber
• celery
• red onion
• blue cheese
• blue cheese salad dressing

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool.
2. 2 Reheat chicken in the bacon fat, seasoning with salt and pepper, until just starting to brown, about 3 minutes. Drain chicken on paper towels and place in a large bowl. Add wing sauce and stir to coat all the pieces. Cover and chill in the refrigerator for about 30 minutes.
3. 3 Break bacon into pieces and combine with chicken. Add tomatoes, radishes, lettuce, cucumber, celery, red onion, blue cheese, and dressing. Toss salad and divide between 2 plates.

By tpspaul

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
• bok choy
• almond
• sunflower seed kernel
• ramen noodle
• mandarin orange
• butter
• olive oil
• white sugar
• vinegar
• soy sauce

Instructions

1. 1 Mix romaine lettuce and bok choy in a large bowl; add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture; add Mandarin oranges and toss.
2. 2 Melt butter in small skillet over medium heat; cook until browned, 2 to 3 minutes. Remove from heat.
3. 3 Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth; whisk browned butter into the mixture.
4. 4 Drizzle dressing over the salad and toss to coat.

By lillianes

Ingredients

• ✓ romaine lettuce
• walnut
• sunflower seed
• chickpea
• red onion
• egg
• parsley
• herb seasoning blend
• black pepper
• olive oil
• cheddar cheese
• pita bread
• ranch dressing
• tomato
• avocado

Instructions

1. 1 Cook walnuts and sunflower seeds in a medium skillet over medium heat, stirring occasionally, until lightly toasted and fragrant, about 5 minutes.
2. 2 Mash chickpeas with a fork in a large bowl (or pulse in a food processor). Stir in toasted walnuts and sunflower seeds, onion, egg, parsley, seasoning blend, and pepper until well combined. Divide mixture in half and shape into patties.
3. 3 Heat oil in a large skillet over medium heat. Add patties and fry until well browned and heated through, about 3 minutes per side. Lay one Cheddar slice over each patty and remove from the heat.
4. 4 Heat pita round in the medium skillet over medium-low heat until warm, about 1 minute per side. Remove from the skillet and cut in half.
5. 5 Spread ranch dressing inside each pita half and line with romaine. Slide a cheesy patty into each pita, then top with tomato and avocado.

By jade

Ingredients

• ✓ romaine lettuce
• artichoke heart
• olive oil
• sea salt
• olive oil
• lemon juice
• oregano
• feta cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place artichokes on a baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with sea salt.
3. 3 Bake in the preheated oven on the top rack until golden, about 25 minutes. Remove from the oven and let cool at least 10 minutes.
4. 4 While artichokes cool, whisk 3 tablespoons olive oil, lemon juice, oregano, and sea salt to taste together in a large bowl for dressing. Set aside.
5. 5 Place romaine lettuce in a serving bowl. Add artichokes and feta cheese. Drizzle with dressing and toss to combine.

By Heather

Ingredients

• ✓ romaine lettuce
• chickpea
• onion
• parsley
• egg
• salt
• black pepper
• thyme
• oat
• bread crumb
• grapeseed oil
• crab meat
• mayonnaise
• celery seed
• white sugar
• paprika

Instructions

1. 1 Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
2. 2 Spread the remaining oats and bread crumbs onto a plate.
3. 3 Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
4. 4 Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
5. 5 Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
6. 6 Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.

By hmacmil2

Ingredients

• ✓ romaine lettuce
• bacon
• ground beef
• beef broth
• cheddar cheese
• cream cheese
• kosher dill pickle
• tomato paste
• steak sauce
• brown mustard
• onion powder
• chili powder
• black pepper
• grape tomato
• red onion

Instructions

1. 1 Heat a large soup pot over medium-high heat and add bacon. Cook until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Set aside to cool.
2. 2 Add beef to the soup pot and flatten with a spatula. Cook until bottom is browned, about 5 minutes. Flip and cook other side, about 5 minutes more. Add broth, Cheddar cheese, cream cheese, pickles, tomato paste, steak sauce, mustard, onion powder, chili powder, and black pepper. Mix well to combine, breaking meat into smaller pieces.
3. 3 Reduce heat to low; cook and stir until cream cheese is melted, about 3 minutes. Cover and cook soup for 25 minutes more.
4. 4 Ladle soup into individual bowls. Divide lettuce between bowls and fold into soup. Crumble 1 slice of cooked bacon into each bowl and garnish with tomatoes and red onion.

By Soup Loving Nicole