Prep Time: 20 minutes
Yield: 2 entree salads
2 boneless skinless chicken breasts
3/4 cup Marie's Caesar Dressing, divided
1 large head romaine lettuce or 2 romaine hearts
4 thinly cut slices French baguette, cut on the diagonal
1 ounce shaved Parmesan cheese
Salt and freshly ground black pepper
Marinate chicken in 1/4 cup dressing for 30 minutes (refrigerated). Grill chicken and keep warm.
Cut romaine in half lengthwise. Brush romaine and bread slices with 1/4 cup fresh dressing. Grill bread slices. Grill romaine 30 seconds to 1 minute on each side.
Chop romaine into chunks. Toss with remaining 1/4 cup fresh dressing. Thinly slice chicken. Top salad with chicken, bread slices, Parmesan; season with salt and pepper to taste.
Lemon Caesar Salad: Follow above recipe and toss salad with Marie's Caesar Dressing, adding the zest and juice of 1/2 lemon (or to taste).
Black & Blue "Caesar": Follow above recipe and substitute Marie's Chunky Blue Cheese Dressing for the Caesar Dressing.
The Grilled Chicken Caesar salad also goes great with dinner. If you don't want to get that fancy, you can serve a simple salad -- a few leaves of lettuce topped with tomatoes and cheese along with your main dish, or in lieu of salad, prepare at least one vegetable as a side dish. Then for desert, rather than serving ice cream or cake, have some fruit cup.