1 lb. boneless skinless chicken breasts, cut into bite-size pieces
4 thick slices Italian bread
1 clove garlic, peeled, cut in half
1 tbsp. olive oil
6 c. torn romaine lettuce
3 tbsp. Kraft grated parmesan cheese
Instructions
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
marinade; discard marinade. Thread chicken onto 4 skewers. Grill 6
to 8 minutes or until done, turning occasionally. Add bread to grill;
cook 1 minute on each side or 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.
Originally Submitted
7/16/2017
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You can add this Grilled Chicken Caesar Salad recipe to your own private DesktopCookbook.
