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Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad
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
6 ServingsPrep: 15 min. + marinating Grill: 15 min.

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

  • 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 6-8 minutes on each side or until a meat thermometer reads
  • 170°.
  • 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.
© Taste of Home 2013

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Grilled Chicken Caesar Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013