Southwestern grilled chicken salad

Yield: 4 servings

Measure Ingredient
4 Boneless; skinless chicken breast halves, (1 pound)
¼ teaspoon Salt
¼ teaspoon Pepper
¼ cup Creamy caesar dressing
2 tablespoons Chopped fresh cilantro
2 tablespoons Chopped fresh cilantro
2 tablespoons Canned chopped green chilies
8 cups Bite-size pieces romaine
1 large Red bell pepper; sliced

Heat coals or gas grill. Cover and grill chicken 5 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with salt and pepper. Cover and refrigerate chicken at least 1 hour until chilled.

Cut each chicken breast half into slices. Mix dressing, cilantro and chilies. Place 2 cups romaine on each of 4 serving plates. Top with bell pepper slices and 1 sliced chicken breast half. Serve with dressing mixture.

4 servings.

Posted to MM-Recipes Digest V4 #753 by L979@... on Aug 21, 1997 Recipe by: Unknown Cooking Magazine Converted by MM_Buster v2.0l.

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