4 boneless skinless chicken breast halves
3/4 cup of store bought Caesar salad dressing
8 cups torn romaine lettuce
1 (2 1/4 ounces) sliced and drained pitted ripe olives
1 cup garlic croutons
1/4 cup grated fresh parmesan cheese
if you so choose, you can add 1 tomato into 8 wedges In 12x8 inch (2 quart) baking dish or large heavy-duty resealable plastic bag, combine chicken and 1/4 cup of the salad dressing; turn to coat. Cover dish or seal bag, Refrigerate at least 6 hours or overnight to marinate, turning once,
Heat grill, Drain chicken, reserving marinade. When ready to barbeque place chicken on gas grill over medium heat or on charcoal 4 to 6 inches from medium coal. Cook 15-20 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.
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