A quick and easy entree Caesar salad topped with grilled, sliced chicken breast.

Grilled Chicken Caesar Salad

1 head romaine lettuce

1/2 pound button mushrooms, sliced

Garlic Croutons

2 cloves garlic, chopped
1 red onion, thinly sliced

1/4 to 1/2 cup bottled Caesar dressing
1/4 cup freshly grated Parmesan cheese - divided use
1/2 teaspoon cracked black peppercorns
4 boneless, skinless chicken breast halves
Kosher salt to taste

Cracked black pepper to taste
1 teaspoon crushed rosemary

1. Tear Romaine into bite-size pieces, toss with mushrooms, croutons, garlic, onion, and Caesar dressing. Place on chilled salad plates. Spoon 1 teaspoon Parmesan cheese over each serving and top with cracked black pepper.
2. Season chicken breasts with salt, pepper and rosemary. Grill over hot coals about 5 minutes per side. Slice and serve over salad. Garnish with remaining cheese.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.