Simple Grilled Chicken Caesar Salad Recipe

Simple Grilled Chicken Caesar Salad Recipe
Simple Grilled Chicken Caesar Salad Recipe photo by Taste of Home
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Simple Grilled Chicken Caesar Salad Recipe

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This recipe is simple, but it always gets great reviews.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.

Ingredients

  • 2 tablespoons butter or margarine, melted
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon seasoned salt
  • 2 to 3 slices day-old bread, cut into 1/2-inch cubes
  • 1/2 cup Italian salad dressing
  • 2 boneless skinless chicken breast halves
  • 6 cups torn romaine
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup Caesar salad dressing

Directions

In a bowl, combine the butter, garlic powder and seasoned salt; add bread cubes and toss to coat. Place on a baking sheet; bake at 350° for 8-10 minutes or until cubes are golden brown.
Pour the Italian salad dressing into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for at least 3 hours. Drain and discard the marinade. Grill the chicken, uncovered, over medium heat or broil 4-6 in. from the heat for 6-7 minutes on each side or until juiced run clear. Cut into strips or cubes; refrigerate until chilled.
In a salad bowl, combine the romaine, cheese, croutons and chicken; toss gently to combine. Just before serving, drizzle with Caesar salad dressing; toss gently to coat. Yield: 2 servings.
Originally published as Grilled Chicken Caesar Salad in Cooking for One or Two Cookbook 2003, p51

  • 2 tablespoons butter or margarine, melted
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon seasoned salt
  • 2 to 3 slices day-old bread, cut into 1/2-inch cubes
  • 1/2 cup Italian salad dressing
  • 2 boneless skinless chicken breast halves
  • 6 cups torn romaine
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup Caesar salad dressing
  1. In a bowl, combine the butter, garlic powder and seasoned salt; add bread cubes and toss to coat. Place on a baking sheet; bake at 350° for 8-10 minutes or until cubes are golden brown.
  2. Pour the Italian salad dressing into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for at least 3 hours. Drain and discard the marinade. Grill the chicken, uncovered, over medium heat or broil 4-6 in. from the heat for 6-7 minutes on each side or until juiced run clear. Cut into strips or cubes; refrigerate until chilled.
  3. In a salad bowl, combine the romaine, cheese, croutons and chicken; toss gently to combine. Just before serving, drizzle with Caesar salad dressing; toss gently to coat. Yield: 2 servings.
Originally published as Grilled Chicken Caesar Salad in Cooking for One or Two Cookbook 2003, p51

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