I received the BBQ FISH GRILLING BASKET in order to facilitate my review. All opinions are my own and may differ from yours. Just Plum Crazy only recommends products that we use and feel meet or exceed our expectations.
Fish Grilling Basket and Grilled Romaine Chicken Salad Recipe
How many of you know someone that likes to fish? I’m pretty sure everyone knows at least one person. Whether it’s mom or dad, sister or brother, aunt or uncle or maybe even yourself, the BBQ Fish Grilling Basket is a must have for the summer grilling season.
The BBQ Fish Grilling Basket makes it easy to grill the fish and can even be used for vegetables and other difficult to grill foods. Made of stainless steel and measures 14″ x 6″, it holds the food securely and makes it easy to turn and is also dishwasher safe.
Available online in large and extra large, and is made by Küchenprofi USA. Connect with Frieling USA on Facebook, Twitter and Pinterest.
Grilled Romaine Chicken Salad Recipe
Sometimes the smallest details make the biggest difference. Raw Romaine lettuce is a delicious, nutritious and crispy addition to any salad. However, when you cut a head of fresh Romaine in half and cook it on a grill for a few minutes… magic happens. The flavors intensify and lend an interesting dimension to an otherwise basic salad.
If you don’t have access to a grill – no problem. The directions below explain how to get similar results in your oven.
Serves 4
Salad Ingredients:
- 2 heads Romaine lettuce, washed, patted dry and cut in half length-wise
- 8 oz. rotisserie chicken breast meat
- 4 oz. goat cheese
- 1 cup red cabbage, thinly sliced
- ½ cup pecans, chopped
Balsamic Vinaigrette Ingredients:
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 T. fresh lime juice
- 1 t. Dijon mustard
- 1 clove garlic, finely minced
- 2 t. honey
- salt and pepper, to taste
Directions:
1. Set your oven to broil or fire up the grill.
2. Cut the Romaine heads in half and place on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper.
3. Place under the pre-heated broiler or in fish grilling basket on grill for a couple minutes (keeping a close eye on it because lettuce will burn quickly). Remove once the lettuce is a nice, golden brown.
4. Add all the ingredients for the balsamic vinaigrette together in a glass bowl. Whisk thoroughly to combine. Allow vinaigrette to sit for at least half an hour to give the flavors a chance to meld.
5. Place ½ browned Romaine head on each plate and top with 2 oz. of chicken and 1 oz. of goat cheese. Divide sliced red cabbage and chopped pecans among the four plates. Drizzle each salad with a little of the vinaigrette and serve immediately.
Ingredients
- 2 heads Romaine lettuce, washed, patted dry and cut in half length-wise
- 8 oz. rotisserie chicken breast meat
- 4 oz. goat cheese
- 1 cup red cabbage, thinly sliced
- ½ cup pecans, chopped
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 T. fresh lime juice
- 1 t. Dijon mustard
- 1 clove garlic, finely minced
- 2 t. honey
- salt and pepper, to taste
Instructions
- Set your oven to broil or fire up the grill.
- Cut the Romaine heads in half and place on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper.
- Place under the pre-heated broiler or in fish grilling basket on grill for a couple minutes (keeping a close eye on it because lettuce will burn quickly). Remove once the lettuce is a nice, golden brown.
- Add all the ingredients for the balsamic vinaigrette together in a glass bowl. Whisk thoroughly to combine. Allow vinaigrette to sit for at least half an hour to give the flavors a chance to meld.
- Place ½ browned Romaine head on each plate and top with 2 oz. of chicken and 1 oz. of goat cheese. Divide sliced red cabbage and chopped pecans among the four plates. Drizzle each salad with a little of the vinaigrette and serve immediately.
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