This is a simple chopped salad of greens, chicken, and bread, flecked with briny anchovy, flakes of cheese, and a generous squeeze of lemon. The result is crisp, fresh, and vibrant, and the flavor of the lettuce holds strong despite the bold flavors and textures. —Caroline Wright
olive oil, divided
romaine hearts, halved lengthwise with root intact
chicken cutlets (about 1/2 pound total)
Kosher salt and freshly ground black pepper
1-inch slices fresh country bread
pecorino cheese, shaved with a vegetable peeler
Preheat grill to medium-high. Stir together 2 tablespoons olive oil, paprika, and anchovy paste, and toss with romaine. Season chicken generously with salt and pepper and rub with 1 tablespoon oil. Brush bread with remaining tablespoon oil and season both sides with salt and pepper. Grill lettuce, chicken, and bread alongside each other, turning each once, until lettuce has charred marks on its cut side (about 1 to 2 minutes total), bread is charred on both sides (1 to 2 minutes total), and chicken is cooked through (about 2 to 3 minutes per side).
While chicken, lettuce, and bread cool, stir together lemon juice and mayonnaise in a large bowl. Season dressing with salt and pepper. Slice chicken, lettuce, and bread into 1- to 2-inch pieces and transfer to bowl with dressing. Scatter pecorino over top of salad and toss. Serve salad in bowls with additional lemon wedges, if desired.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter. (Available February 2021.)