Taste of Home
Grilled Chicken Caesar Salad
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
YIELD: 6 servings.
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
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1/2 cup red wine vinegar
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1/2 cup reduced-sodium soy sauce
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1/2 cup olive oil
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1 tablespoon dried parsley flakes
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1/2 teaspoon garlic powder
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1/2 teaspoon pepper
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6 boneless skinless chicken breast halves (4 ounces each)
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1 large bunch romaine, torn (12 cups)
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1-1/2 cups Caesar salad croutons
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1 cup halved cherry tomatoes
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2/3 cup creamy Caesar salad dressing
Directions
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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.
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2.
Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°.
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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.
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