GRILLED CHICKEN CAESAR SALAD

INGREDIENTS:
  • 4 Elmira Poultry Boneless Skinless Chicken Breasts
  • 2 tbsp (25ml) vegetable oil
  • 1 tsp (5ml) dried oregano
  • ½ tsp (2ml) black pepper
  • ¼ tsp (1ml) salt
  • 1 head romaine lettuce
  • 1 carrot shredded
  • ½ sweet red pepper thinly sliced

Dressing:

  • 1/3 cup (75ml) light mayonnaise
  • 3 tbsp (50ml) milk
  • 2 tbsp (25ml) parmesan cheese
  • 2 tbsp (25ml) lemon juice
  • 2 garlic cloves, minced
  • ½ tsp (2ml) worcestershire sauce
  • ¼ tsp (1ml) each salt and pepper
  • ½ cup (125ml) croutons

DIRECTIONS:
Combine oil, oregano, pepper and salt; brush over chicken. Place on greased grill over medium heat; close lid and cook, turning once, for 10 minutes or until no longer pink inside. Transfer to cutting board; cover with foil and let stand for 5 minutes. Slice chicken across the grain into thin strips.

Meanwhile, tear lettuce into bite-size pieces; place in large bowl. Add carrot, red pepper and chicken; toss lightly.
Whisk together mayonnaise, milk, cheese, lemon juice, garlic, Worcestershire sauce, salt and pepper; pour over salad and toss to coat. Sprinkle with croutons. Makes 4 servings.
 
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