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Chicken: Grilled Chicken Caesar Salad

Excellent

Ingredients

  • 3 boneless (5 oz.) chicken breasts
  • 6 cups torn romaine lettuce leaves
  • 1 c. Sargento Salad Creations with Romano, Parmesan & Mozzarella cheeses (or any Italian blend)
  • 1/2 c. garlic croutons
  • sliced black olives, optional

Dressing

  • 1/4 c. Bertolli extra virgin olive oil
  • 2 Tbls. fresh squeezed lemon juice (do not use bottled)
  • 1 garlic clove, minced
  • 3/4 t. salt
  • 1/2 t. pepper
  • 2 Tbls. low-fat mayonnaise (Hellman's with olive oil)

Instructions

Dressing: In a bowl whisk together oil, lemon juice, garlic, salt and pepper. Remove 2 Tbls. oil mixture and brush onto chicken before grilling. Add mayonnaise to remaining oil mixture.
NOTE You can marinate chicken in oil and lemon juice mixture a few hours ahead instead of brushing it on before grilling. Adds more flavor if marinated.

Grill or broil chicken until done and juices run clear (180 degrees). Cut crosswise into 1/2 inch slices. Set aside.

To Assemble: In a large bowl toss lettuce, dressing, 3/4 c. cheese, and croutons; arrange on large platter.

Add chicken down the center, sprinkle with remaining cheese and serve.

NOTE: Serves 4.