Grilled Caesar Salad
- 1/2 pound of chicken breasts cut into 1/4 inch cubes
- Romaine lettuce heart, or head of Romaine lettuce cut length wise into quarters with leaves trimmed.
- 1/2 pound of fresh cherry tomatoes
- 10 oz. Balsamic Vinegrette and Basil dressing
- Dry, grated parmesan cheese (enough to taste)
- 1/2 cup virgin olive oil
- 1/2 teaspoon of salt
- Marinate chicken cubes overnight in dressing. Skewer chicken and tomatoes and sprinkle on parmesan--don't go crazy, trust your eyes. Heat grill to a medium to low high heat. Brush Romaine lettuce with olive oil and sprinle with salt. Place skewers and lettuce onto grill. Cook about 4-5 minutes per side, remove, let lettuce cool a bit, then divide it's leaves into bowls and add chicken and tomatoes. Top with some more dressing and enjoy.
chicken breasts, heart, tomatoes, vinegrette, parmesan cheese, virgin olive oil, salt
Taken from www.epicurious.com/recipes/member/views/grilled-caesar-salad-1206640 (may not work)