Grilled Chicken Caesar Salad
Taste of Home
- try a FREE ISSUE today!
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
SERVINGS: 6
CATEGORY: Salads
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + marinating Grill: 15 min.
Ingredients:
- 1/2 cup red wine vinegar
- 1/2 cup 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
- 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:
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.
Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times.
Meanwhile, in a 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.