Chicken Romaine Vinaigrette

• 4 each chicken breast halves, boneless, skinless
• 3/4 cup soy oil
• 1/4 cup tarragon vinegar
• 1/4 cup parsley leaves chopped
• 1/4 cup basil chopped
• 1 tablespoon scallions, spring or green onions chopped
• 1 1/2 pounds romaine lettuce
• 1/2 cup water chestnuts sliced
• 13 cup parmesan, parmigiano-reggiano cheese, grated grated
• 3/4 cup croutons

1. Score chicken breasts and top with 1 tablespoon Herbed Vinaigrette per breast.
2. Marinate in the refrigerator for at least one hour.
3. Grill chicken 15 minutes and slice diagonally.
4. Wash and tear lettuce leaves into large bowl.
5. Top with 1/2 cup dressing, cheese, water chestnuts, and croutons.
6. Toss together.
7. Divide lettuce onto plates and top with sliced chicken.

chicken breast halves, soy oil, tarragon vinegar, parsley, basil, scallions, romaine lettuce, water chestnuts, parmesan, croutons

Taken from recipeland.com/recipe/v/chicken-romaine-vinaigrette-42700 (may not work)