Prepare your grill. An outdoor grill is best, but I used a cast iron grill pan.
After washing and slicing your romaine and onions, trim the fat from your chicken breast and butterfly if you are adding chicken. Brush the romaine halves, onions, and chicken with oil and season with salt, pepper, and oregano. Create a shallow boat with aluminum foil to hold the feta and olives.
Place the lettuce (cut side down), onion, and dolmas on the grill and cook for about 2 - 3 minutes on each side. Grill the chicken for about 5 minutes on each sideLeave the aluminum foil boat filled with the feta and olives on the grill as you cook to warm.
Place the lettuce, onions, dolmas, feta, and olives on a platter. Cute up the chicken breast and add to the platter.
Thoroughly wash and dry the tomato and cucumber and slice. Place on the platter. Dice the anchovies and place on the platter. Add the pepperonicini on the platter as well.
Drizzle the salad with red wine vinegar and add more salt and pepper to taste.
Serve immediately.
Nutrition
Calories: 461kcal
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire