This recipe came from Kraft foods and I started making it when Chicken Caesar Salad became all the rage in our restaurants. This is a great recipe for a busy weekend as you use prepared dressing and if you are lucky enough to have a mate that does the grilling, the preparation can be shared.
Grilled Chicken Caesar Salad
1/2 cup Kraft C lassic Caesar Dressing, DIVIDED
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
4 thick slices of Italian bread
1 clove garlic, peeled, cut in half
1 Tbsp. olive oil
6 cups torn romaine lettuce
3 Tbsp. Kraft Grated Parmesan Cheese
Pour 2 TBSP dressing over chicken in resealable plastic bag. Seal bag; turn to coat chicken with dressing. Refrigerate 30 minutes to marinate.
Meanwhile, heat grill to medium heat. Remove chicken from marinate; discard marinate. Thread chicken onto 4 skewers. Grill 6 to 8 minutes or until done, turning occasionally. Add bread to grill; cook 1 min on each side until toasted on both sides. Rub toast with garlic; brush with oil.
Arrange toast and lettuce on platter; drizzle with remaining dressing. Top with chicken skewers and cheese. Substitute: Can use Kraft Ranch Dressing instead of the Classic Caesar Dressing, if desired. Serves 4.