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grilled curry chicken & charred romaine salad with pumpkin seed oil & smoky citrus dressing

Have you grilled, served and eaten enough burgers and brats this summer to stop you in your tracks? Well, never fear a fresh, new grilling recipe is here. With a few months of grilling season left, consider lightening the calorie load and fire this up!

Serves 4 you need:

2 hearts of Romaine cut in half [the inside core of the head, often sold in packs of three]

1 tbsp pumpkin seed oil

1 lemon cut in half

4 chicken breasts

2 tbsp curry powder olive oil salt & pepper to taste scallions for garnish toasted pepitas [pumpkin seeds] how to:

1. Preheat grill to med-high heat.

2. Drizzle olive oil over the chicken. Rub with curry powder and add a little salt and pepper.

3. Grill on med-high heat until cooked through [about5-6 minutes].

4. While the chicken is grilling, place lemon on the grill cut side down.

5. Drizzle romaine with pumpkin seed oil, a little salt and pepper.

6. Take chicken & lemon off of the grill and set aside. Quickly grill romaine just until some leaves are charred. The lettuce will be a bit soft and wilty, but some greens will remain cool and crunchy.

7. To serve, place your whole ½ heart of romaine on a plate. Slice chicken breast and place over romaine. Squeeze charred lemon over plate to give a smoky citrus flavor. Garnish with scallions & pepitas.