Winter Grilled Chicken Caesar

• 48 each boneless skinless chicken breasts
• 1-1/2 qt. Pure Kraft Refrigerated Asiago Caesar Dressing, divided
• hearts of romaine lettuce
• 9 cups watercress, tough stems removed
• 1 gal. fennel, thinly sliced
• 1 -/2 qt. pomegranate seeds
• Parmesan cheese shards
• 3 qt. croutons

1. Brush each chicken breast with 1 tsp.
2. (5 mL) dressing.
3. Refrigerate up to 24 hours.
4. Grill chicken until done (170 degrees F), turning halfway through the cooking time.
5. Cover to keep warm.
6. For each serving: Fan out about 2 oz.
7. (60 g) lettuce (about 6 leaves) on plate; place 15 g watercress at base of lettuce fan.
8. Top lettuce with 1/3 cup (75 mL) fennel, 2 Tbsp.
9. (30 mL) pomegranate seeds, 1 oz.
10. (30 g) Parmesan shards and 1/4 cup (50 mL) croutons.
11. Slice 1 chicken breast; arrange over watercress.
12. Drizzle salad with 5 tsp.
13. (25 mL) of the remaining dressing.

chicken breasts, caesar dressing, hearts of romaine lettuce, fennel, pomegranate seeds, parmesan cheese shards, croutons

Taken from www.kraftrecipes.com/recipes/winter-grilled-chicken-caesar-121815.aspx (may not work)