Marinated Grilled Chicken Caesar Salad

• 1/2 cup red wine vinegar
• 1/2 cup soy sauce
• 1/2 cup olive oil
• 1 tablespoon dried parsley flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 6 boneless skinless chicken breast halves
• 1 bunch romaine lettuce, torn (12 cups)
• 1 1/2 cups caesar-flavor croutons
• 1 cup halved cherry tomatoes
• 2/3 cup creamy caesar salad dressing

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.
2. Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times.
3. Meanwhile, in a bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates.
4. Slice chicken; arrange on salads.

red wine vinegar, soy sauce, olive oil, parsley flakes, basil, oregano, garlic powder, pepper, chicken, romaine lettuce, caesarflavor, tomatoes, creamy caesar salad dressing

Taken from www.food.com/recipe/marinated-grilled-chicken-caesar-salad-122091 (may not work)