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Grilled Chicken Caesar Salad
1-1/2 pounds boneless chicken breast, sliced thin
1-1/2 cups (12-oz.) bottled Caesar salad dressing
1 large head romaine lettuce, cut or torn into small pieces
1/2 cup croutons
1/4 cup finely shredded Parmesan cheese
Coarsely ground black pepper
Combine chicken and 3/4 cup of the salad dressing in a medium-
sized mixing bowl. Cover and marinate at room temperature, 30
minutes.
Place the Ribbed Grill Pan in the MAXIM
®
Oval Roaster/Grill Pan
Base.
Turn the Temperature Dial to 425ºF.
Remove chicken from marinade and pat dry with paper towel.
Discard the marinade.
When the Temperature "Ready" Light turns off, add half of the
chicken and grill uncovered, turning once, about 3 to 4 minutes on
each side, or until lightly browned.
Toss the romaine lettuce with the remaining salad dressing and
place on a large serving platter or dish. Place the sliced chicken on
top of lettuce. Sprinkle with croutons, cheese, and black pepper.
Makes 4 to 6 servings
21