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Chicken Caesar Salad
boneless skinless chicken breast halves (1 1/2 pounds)
cup reduced-fat Caesar dressing
large bunch romaine or 2 small bunches romaine, torn into bite-size pieces (10 cups)
cup Caesar or garlic-flavored croutons
cup freshly grated Parmesan cheese
Freshly ground pepper
Heat coals or gas grill. Place chicken on grill. Cover and grill 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Cut chicken diagonally into 1/2-inch slices. Pour dressing into large salad bowl. Add romaine; toss to coat. Sprinkle with croutons, cheese and pepper; toss. Divide salad among Bread Bowls. Top each with chicken.
No nutrition information available for this recipe.
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