Archive for the ‘Romaine Lettuce’ Category

Santa Fe Grilled Chicken Salad Wrap


Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings, two wraps each

  • 4 cups torn romaine lettuce
  • 1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips
  • 1 large tomato, chopped
  • 1 can (11 oz.) whole kernel corn, drained
  • 1/2 cup KRAFT Mexican Style Shredded Cheese
  • 1/4 cup KRAFT Ranch Dressing
  • 1/4 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
  • 8 TACO BELL® HOME ORIGINALS® Flour Tortillas
  1. Toss romaine, chicken breast strips, tomatoes and corn in large bowl; sprinkle with cheese.
  2. Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

**Personal Review: No Review Yet**

Chicken Taco Patties


Recipe & picture courtesy of Rachael Ray

SERVES 4 

  • 1 pound ground chicken
  • 1 cup chopped onion, plus more for serving
  • 2 tablespoons finely chopped canned jalapeño chiles
  • 1 tablespoon chili powder (a palmful)
  • 1 tablespoon grill seasoning (a palmful)
  • 1 clove garlic, finely chopped
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 1 cup shredded monterey jack cheese
  • 4 whole wheat hamburger buns
  • 1 romaine lettuce heart, shredded
  • 1 cup taco sauce
  1. In a medium bowl, combine the chicken, 1 cup onion, jalapeños, chili powder, grill seasoning and garlic. Form four patties.
  2. Heat the EVOO, 1 turn of the pan, in a skillet over medium heat. Add the patties and cook for 4 minutes on each side. When they’re almost done, top each patty with a mound of cheese and cook until melted. Layer the bun bottoms with the lettuce, a chicken patty, taco sauce, extra onion and a bun top.

**Personal Review: No Review Yet**

Shrimp Po’boy

Recipe courtesy of Ladies’ Home Journal

Makes 8 sandwiches
Prep: 1 hour
Start to Finish: 1 hour

  • 1 cup mayonnaise
  • 1/4 cup finely chopped dill pickle or cornichons
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon jarred capers, rinsed, drained, and chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • 1 pound large shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 3 cups panko (Japanese bread crumbs), or regular plain dried bread crumbs
  • 4 tablespoons olive oil
  • 4 small (8-inch-long) hero rolls, split horizontally and toasted
  • 1-1/2 cups purchased coleslaw
  • 1 cup shredded romaine lettuce
  1. Make tartar sauce: Stir together mayonnaise, dill pickle or cornichons, fresh chives, capers, lemon juice, garlic, and Dijon mustard in a small bowl until combined well; salt and pepper to taste. Cover and keep chilled.
  2. Rinse shrimp and pat dry. Place eggs in a shallow bowl and bread crumbs in another shallow bowl. Working with 2 shrimp at a time, dip in egg, letting excess drip off, then coat evenly with bread crumbs. Transfer, as coated, to a plate, arranging in a single layer.
  3. Heat 2 tablespoons oil in a large nonstick skillet over moderately high heat. Add one-third of shrimp and cook, turning, until golden brown and just cooked through, about 3 minutes. Repeat with remaining shrimp, cooking in 2 more batches and adding oil, 1 tablespoon at a time, as needed. Transfer with tongs, as cooked, to paper towels to drain; salt and pepper to taste.
  4. Divide tartar sauce and spread on bottom halves of rolls, then top with shrimp, coleslaw, and romaine. Cover with tops of rolls, halve, and serve immediately.

**Personal Review: This was easy to make and it turned out great – you could even add some spices in with the bread crumbs to give the shrimp a bit more of a kick.**

Chipotle Chicken Taco Salad


Recipe & picture courtesy of My Recipes

Serves 4

Dressing:

  • 1/3 cup chopped fresh cilantro
  • 2/3 cup light sour cream
  • 1 tablespoon minced chipotle chile, canned in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 teaspoons fresh lime juice
  • 1/4 teaspoon salt

Salad:

  • 4 cups shredded romaine lettuce
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced peeled avocado
  • 1/3 cup thinly vertically sliced red onion
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
  1. To prepare dressing, combine first 7 ingredients, stirring well.
  2. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

  **Personal Review: Easy to make but I would back off a little on the lime juice – the dressing tasted a bit sour with all of it in there.  It turned out pretty well though – a little kick because of the chilie.**