Roasted Chicken Caesar Salad

• 1/4 red onion small, thinly sliced
• 1 cup caesar dressing bottled refrigerated
• 1/3 cup grated Parmesan cheese finely
• 3 tablespoons chopped fresh chives
• 2 garlic cloves pressed
• 1/2 teaspoon lemon zest loosely packed
• 1 tablespoon fresh lemon juice
• 8 chicken breast tenders
• 2 romaine hearts, halved lenthwise
• 1 tablespoon EVOO
• Parmesan cheese

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.

red onion, caesar dressing, parmesan cheese, fresh chives, garlic, lemon zest loosely packed, lemon juice, chicken, hearts, evoo, parmesan cheese

Taken from www.yummly.com/recipe/Roasted-Chicken-Caesar-Salad-1167678 (may not work)