Grilled Chicken Caesar Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 14 minutes Marinate: 1 hour Cook: 10 minutes Ingredients:
4 (4-ounce) skinned, boned chicken breast halves |
1/2 cup reduced-fat caesar dressing, divided |
2 cups cubed french bread |
olive oil-flavored vegetable cooking spray |
6 cups torn romaine lettuce |
1 cup sliced cucumber |
2 medium tomatoes, each cut into 8 wedges |
2 tablespoons freshly grated parmesan cheese |
freshly ground pepper (optional) |
Directions:
1. Place chicken in a heavy-duty, zip-top plastic bag; pour 1/4 cup dressing over chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag once.
2. Coat French bread cubes with cooking spray; place in a single layer on a baking sheet. Bake at 350° for 10 minutes or until lightly browned.
3. Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken on rack; grill, covered, 5 minutes on each side or until done. Let cool slightly. Cut chicken crosswise into 1/4-inch-thick slices.
4. Combine chicken, bread cubes, lettuce, and next 3 ingredients in a large serving bowl. Pour remaining 1/4 cup dressing over lettuce mixture, and toss well. Sprinkle with freshly ground pepper, if desired. Serve immediately.
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