| • 4 Chicken breast halves, skinless, boneless • 1/2 Cup creamy Caesar-style salad dressing • 1/2 Head lettuce, torn into small pieces • 1 Large tomato, cut into wedges • 1/2 Cup mesquite-lime marinade • 1 Green bell pepper, seeded and thinly sliced • 2 tbsp Parmesan cheese, grated • 1/2 Sweet onion, sliced • 1 Cup cheese and garlic croutons • Salt to taste |
| • | In a baking pan, place the chicken and pour mesquite-lime marinade over all. | | • | Cover and put it into the refrigerator to marinate for about 1/2 hour before grilling. | | • | Now preheat the charcoal or gas grill to the medium high heat. | | • | Grill the chicken breasts for about 15 minutes on each side till the meat is cooked through and is no longer pink inside. | | • | Remove it from the flame and slice it into strips, when cool. | | • | In a big bowl, toss together the lettuce, chicken, onion, pepper, salt, tomato, cheese, dressing and croutons, till evenly coated.'Caesar Salad With Chicken Breast' Wall Decal - 18"W x 12"H Removable Graphic Good Seasons Salad Dressing & Recipe Mix, Caesar, 1.2-Ounce Packets (Pack of 24) |
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