4boneless, skinless chicken breast halves, about 6 ounces each
2hearts of romaine, cut lengthwise and trimmed (4 halves total)
Extra-virgin olive oil
1pintcherry tomatoes, cut in half
2tablespoonsfinely chopped parsley
Salt & pepper, to taste
For the Ranch Dressing:
In a medium bowl, whisk together all of the dressing ingredients until thoroughly combined. Place the chicken breasts in a large zipper bag and pour 1 cup of the dressing into the bag. Seal and shake the bag to coat the chicken with the dressing. Refrigerate for 4 to 6 hours. Cover and refrigerate the remaining dressing.
For the Salad:
Preheat the grill to medium heat (between 350 degrees F to 450 degrees F). Oil the grates of the grill to prevent sticking.
Remove the chicken from the zipper bag and shake off (and discard) the excess dressing. Place the chicken breasts on the grill, directly over the medium heat. Cover and cook until the meat is cooked through, about 8 to 12 minutes (depending on the thickness of your chicken breasts). Turn once or twice during cooking. Remove from the grill and let set on a platter for 5 minutes. Chop into bite sized pieces.
Brush the romaine leaves on all sides with olive oil. Place on grill, cut side down, over direct medium heat. Cover and grill for about 2 minutes, until slightly wilted, flipping once.
Serve each romaine half immediately, with chicken, tomatoes, dressing and garnished with parsley. Season with salt and pepper, to taste.