Thursday, May 21, 2009

Grilled Chicken Caesar Salad


1/2 cup of your favorite Caesar dressing (divided)
4 boneless, skinless chicken breasts (cut into bite sized pieces)
4 thick slices Italian bread
1 clove garlic, peeled and cut in half
1 tbsp. olive oil
6 cups torn romaine lettuce
1/4 cup Parmesan cheese


Pour 2 tbsp. dressing over chicken in a resealable plastic bag. Seal bag; turn to coat chicken with dressing. Refrigerate 30 minutes to marinate.

Meanwhile, heat grill to medium heat. Remove chicken from marinade; discard marinade. Thread chicken onto 4 skewers. Grill 6 to 8 minutes or until done; turning occasionally. Add bread to grill; cook 1 minute on each side or until just toasted. Rub toast with garlic and brush with oil.

Arrange toast and lettuce on platter; drizzle with remaining dressing. Top with chicken skewers and cheese.

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