Warm Griddle Salad with Chicken & Apples
Preparation time: 10 minutes
Cooking time: 15 minutes

3 tablespoons olive oil, divided

2 tablespoons soy sauce

2 tablespoons red wine vinegar

1 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound raw chicken breast tenders

1 granny smith apple, cored and cut into small wedges

1 cup sliced onion

2 heads romaine lettuce

Olive oil for grilling lettuce

1/2 cup grated sharp provolone cheese (optional)

Dressing

3 tablespoons mayonnaise

1 tablespoon Worcestershire sauce

1 clove garlic, minced

2 tablespoons olive oil

1 tablespoon Balsamic vinegar

Salt and pepper to taste

In large bowl or plastic bag make marinade for chicken by combining 2 tablespoons olive oil, soy sauce, red wine vinegar, Italian seasoning, salt and pepper. Add chicken tenders and marinate in refrigerator at least 12 hours up to overnight.

In separate bowl, toss apple wedges and onion slices with 1 tablespoon olive oil.

Heat griddle on stovetop on medium. Remove chicken from marinade and dispose of remaining marinade.

Grill apples and onions at one end of griddle and chicken at other. To prevent apples from burning, flip often and cook until golden brown and tender; about 5 minutes.

Grill chicken about 4 minutes on each side or until chicken is tender and cooked all the way through. Cut into 1-inch pieces. Place chicken, apples and onions in large bowl.

Mix and blend dressing ingredients in small bowl. or use your favorite store-bought dressing.

Cut romaine heads in half lengthwise and cut off about 1 inch of green leafy end. Salt and pepper lettuce; then drizzle with olive oil. With the lengthwise cut side down, grill on griddle until starts to brown and wilt, about 3 minutes.

Serve by placing half head of romaine lettuce on each plate and topping with chicken, apples, and onions. Drizzle with dressing. Top with grated cheese if desired and serve warm.

Makes 4 servings. Recipe from: Frigidaire