Grilled Chicken Caesar Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Whenever we're invited to potlucks, I'm always asked to bring a salad because people know it's one of my specialties. This dish is especially good on summer days when it's too hot to cook on the stove. -Deb Weisberger Mullett Lake, Michigan Ingredients:
1/2 cup red wine vinegar |
1/2 cup reduced-sodium soy sauce |
1/2 cup olive oil |
1 tablespoon dried parsley flakes |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
6 boneless skinless chicken breast halves (4 ounces each) |
1 large bunch romaine, torn (12 cups) |
1-1/2 cups caesar salad croutons |
1 cup halved cherry tomatoes |
2/3 cup creamy caesar salad dressing |
Directions:
1. In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours.
2. Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a meat thermometer reads 170°.
3. Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads. Yield: 6 servings.
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