Begin by preheating a grill over high heat until it reaches a temperature of 450ºF.

While the grill heats, place a 9″ cast iron skillet over low or medium-low heat and toast the pine nuts until they’re golden brown, shaking the pan every few minutes to rotate them, about 15-20 minutes total.

When the grill is preheated, place the chicken breasts or thighs on the grill, and immediately lower the heat to medium-high, maintaining a temperature of 400º-450ºF.

Chicken breasts will take 8-12 minutes per side and chicken thighs are usually 8-10 minutes, and then an additional 6-8 minutes after they’ve been flipped. The timing will vary a little every time depending on the thickness of the meat. If you’re unsure, you can always cut 1 piece of meat in half to check and see if it’s no longer pink in the center.

While the chicken is grilling, cut the lettuce into bite sized pieces, and use a salad spinner to wash and dry it. Place it in a large salad bowl and set aside.

When the chicken is done, remove it from the grill onto a plate to cool while you make the dressing.

To make the dressing, add everything but the olive oil to a blender in the order listed. It’s always best to crack the egg into a small bowl to check for bits of shell before adding it to the blender. Secure the lid and begin blending on a low speed just to combine.

Turn the speed up to 2-3 on a Vitamix and begin adding the olive oil in a slow steady stream. When half of the oil has been added, increase the speed again to 4-5 and continue adding the oil slowly.

When all the oil has been added, increase the speed again to 6-7 for about 15 seconds or until the dressing becomes thick and creamy.

To serve, chop the chicken into bite sized pieces and add it the romaine along with the pine nuts, parmesan, and the dressing. Toss to combine and serve immediately for best flavor.

We always have leftovers with just the 2 of us, and we take them for lunch the next day. It’s not quite the same, but it’s still pretty good.