Chicken Caesar Salad with Grilled Romaine Hearts

Ingredients:
1 lb. boneless skinless chicken breasts
1 Tbsp. Chopped Rosemary
Olive Oil
Salt & Pepper
2 Romaine Hearts, cut in half lengthwise
4 Large Eggs, room temperature
2 tbsp. Distilled Vinegar
1 tbsp. Sea Salt
Your Favorite Compliant Caesar Dressing

Instructions:
For The Chicken:

1. In a large bowl, coat your chicken in olive oil and season with chopped rosemary, salt, and pepper
2. Preheat your grill to medium-high and oil your grill grate reserving half the grill for the romaine hearts
3. Grill for 12-14 minutes or until internal temperature reached 165°F, flipping half way through
4. Set aside to rest and then slice

For The Eggs:

1. Add the vinegar to a medium pot of cold water and bring to a boil
2. Once boiled at 1 tbsp. sea salt and stir
3. Add your eggs and cook for six minutes
4. Prep your ice bath
5. Remove your eggs from the pot and place in an ice bath for 5 minutes
6. Peel eggs and set aside

or The Romaine Hearts:

1. Brush the inside of the romaine halves with olive oil and a season with a little salt and pepper
2. Grill on the clean side of the grill for 2-3 minutes, leaves will be slightly charred

Assemble:

1. Top each half with chicken slices
2. Cut your eggs in half and place them on top
3. Serve with your favorite compliant caesar dressing and fresh cracked pepper