Tuesday, June 9, 2009

Grilled Chicken Caesar Salad

We tried this when we went camping over Memorial Day weekend, and Code-man and Logo have both asked for it since--amazing (they rarely like the same things).

1/2 c. Kraft Classic Caesar or Ranch dressing, divided
1 lb. boneless, skinless chicken breasts, cut into bite sized pieces (we used 20 oz.)
4 thick slices Italian bread (I think we used French)
1 clove garlic, peeled, cut in half
1 T olive oil
6 c. torn romaine lettuce
3 T grated parmesan cheese

Pour 2 T dressing over chicken in resealable plastic bag. Seal bag; turn to coat chicken with dressing. Refrigerate 30 min. to marinate (since we were camping, I froze it at this point to marinate while it thawed in the cooler).

Heat grill to medium heat. Remove chicken from marinade; discard marinade. Thread chicken onto 4 (we used 6) skewers. Grill 6 to 8 min. or until done, turning occasionally. Add bread to grill; cook 1 min on each side or until toasted on both sides. Rub toast with garlic; brush with oil.

Arrange toast and lettuce on platter; drizzle with remaining dressing. Top with chicken skewers and parm. cheese.

There you go: a delicious, balanced, fast, easy to prepare, inexpensive meal. Yum.

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