Grilled Chicken Caesar Salad

• 1/2 cup red wine vinegar
• 1/2 cup reduced-sodium 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 (4 ounces each)
• 1 large bunch romaine, torn (12 cups)
• 1-1/2 cups Caesar salad 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 6-8 minutes on each side or until a thermometer reads 170u0b0.
3. Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.

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

Taken from www.tasteofhome.com/recipes/grilled-chicken-caesar-salad/ (may not work)