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Ingredients

  • 2 tablespoons butter, melted
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon seasoned salt
  • 2 to 3 slices day-old bread, cut into 1/2-inch cubes
  • 1/2 cup Italian salad dressing
  • 2 boneless skinless chicken breast halves
  • 6 cups torn romaine
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup creamy Caesar salad dressing

Directions

  • In a bowl, combine the butter, garlic powder and seasoned salt; add bread cubes and toss to coat. Place on a baking sheet; bake at 350° for 8-10 minutes or until golden brown.
  • Pour Italian dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 3 hours.
  • Drain and discard marinade. Grill chicken, uncovered, over medium heat or broil 4-6 in. from the heat for 6-7 minutes on each side or until juices run clear. Cut into strips or cubes; refrigerate until chilled.
  • Just before serving, combine the romaine, cheese, croutons and chicken in a salad bowl. Drizzle with Caesar dressing; toss gently to coat. Yield: 2 servings.
  • source;http://www.tasteofhome.com/Recipes/Grilled-Chicken-Caesar-Salad-2