Marinating the chicken in purchased Caesar Salad dressing gives this salad great flavor.
Grilled Chicken Caesar Salad
4 boneless, skinless chicken breast halves
3/4 cup purchased Caesar salad dressing
8 cups torn romaine lettuce
1 cup garlic croutons
1/4 cup fresh grated Parmesan cheese
Place chicken in large resealable plastic food storage bag. Add 1/4 cup dressing; seal bag, turn to coat. Refrigerate 6 hours or overnight to marinate, turning once.
Preheat charcoal or gas grill and lightly coat rack with oil or cooking spray. Remove chicken from marinade, reserving marinade. Place chicken on grill 4 to 6 inches from heat source. Grill chicken over medium-high heat about 7 minutes per side, or until no longer pink inside (160°F on meat thermometer), brushing frequently with reserved marinade. Discard any remaining marinade.
In large bowl, combine lettuce and remaining 1/2 cup salad dressing; toss gently to coat. Divide evenly on 4 serving plates. Slice chicken breasts crosswise into slices; arrange over salad on each plate. Top each salad with 1/4 cup croutons and 1 tablespoon Parmesan cheese. Garnish with tomato wedges if desired. 4 servings.
TO BROIL: Prepare chicken as directed. Place chicken on broiler pan. Broil 4 to 6 inches from heat for 8 to 10 minutes or until no longer pink inside, turning once and brushing frequently with reserved marinade. Discard remaining marinade. Assemble salad as directed.
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