Roasted Chicken Caesar Salad

• 1/4 small red onion, thinly sliced
• 1 cup bottled refrigerated Caesar dressing
• 1/3 cup freshly grated Parmesan cheese
• 3 tablespoons chopped fresh chives
• 2 garlic cloves, pressed
• 1/2 teaspoon loosely packed lemon zest
• 1 tablespoon fresh lemon juice
• 8 chicken breast tenders
• 2 romaine lettuce hearts, halved lengthwise
• 1 tablespoon olive oil
• Toppings: Parmesan cheese, black pepper, flat-leaf parsley leaves, croutons

1. Preheat broiler with oven rack 6 inches from heat. Place onion in water to cover; chill until ready to use.
2. Whisk together Caesar dressing and next 5 ingredients.
3. Brush both sides of chicken with 1/3 cup dressing mixture. Place chicken on a lightly greased rack in an aluminum foil-lined jelly-roll pan. Broil 6 to 8 minutes or until browned. Transfer chicken to a serving platter.
4. Place lettuce, cut sides up, on rack in jelly-roll pan; brush with olive oil. Broil 3 to 5 minutes or until browned and wilted.
5. Drizzle desired amount of remaining dressing mixture over chicken and lettuce. Drain onions; pat dry. Serve salad with onions, any remaining dressing, and desired toppings.
6. Note: We tested with Naturally Fresh Classic Caesar Dressing.

red onion, parmesan cheese, fresh chives, garlic, lemon zest, lemon juice, chicken, romaine lettuce hearts, olive oil, parmesan cheese

Taken from www.myrecipes.com/recipe/roasted-chicken-caesar-salad (may not work)