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Dinner Recipes

Grilled Romaine and Ranch Cobb Salad

Grilling romaine makes it smoky-sweet — perfect with yolky eggs. Like yours hard-cooked? Boil two minutes more.

Serving Size:


Active Time:

25 min.

Total Time:

25 min.


  • 4 eggs
  • 8 oz. baby carrots, trimmed and halved lengthwise
  • 2 hearts of romaine lettuce, each quartered lengthwise through core
  • 2 Tbs. olive oil
  • 2 cups sliced cooked chicken
  • 4 slices cooked bacon, chopped
  • ¼ cup fresh parsley leaves
  • ¼ cup ranch dressing


  1. Bring pot of water to a boil. Add eggs; reduce heat to medium-high. Cook 6½ min., adding carrots during last 1 min.; drain. Transfer to bowl of ice water.
  2. Heat grill to high. Toss lettuce with oil, ¼  tsp. salt and ¼ tsp. pepper. Grill, cut sides down, until charred in spots, 1–2 min. Cool. Trim away core ends of lettuce; cut crosswise into thirds; transfer to platter.
  3. Peel eggs; halve or cut into thirds. Pat carrots dry. Top lettuce with chicken, bacon, eggs, carrots and parsley. Drizzle with dressing.

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