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  • In a large bowl, combine the first eight ingredients. Place half in a saucepan and set aside. Brush remaining vinaigrette over chicken and onion rings.
  • Grill chicken and onion, covered, over medium heat for 12 minutes or until a meat thermometer reads 170°. Cut chicken into 1/2-in. slices.
  • In a large bowl or on salad plates, layer the romaine, onion, chicken, red pepper and cheese. Heat the reserved vinaigrette; drizzle over salad. Yield: 8 servings.
  • source;http://www.tasteofhome.com/Recipes/Grilled-Chicken-Salad-3