Roma Recipe

Make dressing and reserve

In a small bowl or jar combine 3 tbs olive oil, lemon juice, balsamic vinegar, Dijon mustard, minced garlic, dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or salt. Reserve 2 tablespoons of this dressing to toss the greens just before serving; use the remainder to marinate the chicken.

Marinate chicken

Pat chicken breasts dry. In a shallow dish combine the reserved marinade (about 2 tbs) with smoked paprika, dried thyme, 1 tbs olive oil (from seasoning list), 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Rub the mixture over both sides of each breast and let sit at room temperature for 10–15 minutes (or refrigerate for up to 2 hours).

Grill or pan-sear chicken

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet over medium-high heat. Lightly oil the grill grates or skillet. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice thinly on the bias.

Hard-boil eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a gentle simmer and cook 9 minutes for fully set yolks. Immediately transfer eggs to an ice bath for 5 minutes. Peel and slice each egg into quarters or thick slices.

Prepare greens and vegetables

Wash and dry the romaine (and spinach if using) thoroughly; tear larger leaves into bite-sized pieces. Place 6 cups of greens and 1 cup halved cherry tomatoes in a large bowl. Add 1/2 cup halved Kalamata olives.

Dress greens

Drizzle the reserved 2 tablespoons of dressing over the greens and gently toss to coat evenly. Taste and add a pinch more salt or pepper if needed.

Build the salad

Divide the dressed greens among 2–3 plates (see servings). Arrange sliced grilled chicken over the greens. Tuck quartered hard-boiled eggs and halved cherry tomatoes around the chicken. Scatter crumbled feta (3/4 cup) evenly over the salads and finish with a light grind of black pepper. Optionally drizzle a little extra olive oil or a splash of balsamic if desired.

Serve immediately while chicken is warm. Provide extra dressing on the side. Leftover grilled chicken keeps covered in the refrigerator for up to 3 days.