Ingredients Jump to Instructions ↓

  1. 4 Halves chicken breasts, boneless, Skinless

  2. 1/4 teaspoon 1 1/3ml Salt

  3. 1/4 teaspoon 1 1/3ml Pepper

  4. 1/4 cup 59ml Creamy Caesar dressing

  5. 2 tablespoons 30ml Cilantro fresh - chopped

  6. 2 tablespoons 30ml Canned chopped green chilies

  7. 8 cups 1896ml Bite-size pieces romaine

  8. 1 cup 237ml Red bell pepper - sliced (large)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat coals or gas grill. Cover and grill chicken 5 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with salt and pepper. Cover and refrigerate chicken at least 1 hour until chilled. Cut each chicken breast half into slices. Mix dressing, cilantro and chilies. Place 2 cups romaine on each of 4 serving plates. Top with bell pepper slices and 1 sliced chicken breast half. Serve with dressing mixture.


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