May 3, 2009

Grilled chicken cesaer salad

1/2 cup KRAFT Classic Caesar Dressing, divided
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 cups torn romaine lettuce
3 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
POUR 2 Tbsp. dressing over chicken in resealable plastic bag. Seal bag; turn to coat chicken with dressing. Refrigerate 30 min. to marinate.

MEANWHILE, heat grill to medium heat. Thread chicken onto 4 skewers. Grill 6 to 8 min. or until done, turning occasionally. Add bread to grill; cook 1 min. 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 Parmesan.
Kraft Kitchens TipsSubstituteSubstitute KRAFT Ranch Dressing for the Caesar dressing.Variation Substitute 2 hearts of romaine, rinsed and cut lengthwise in half, for the torn romaine. Grill 1 to 2 min. or until romaine is slightly wilted and marked with grill marks, turning occasionally. Place on cutting board. Cut off core ends; discard. Cut

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