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Ingredients

  • 4 boneless, skinless chicken breasts
  • 2/3 cup LAWRY'S Herb & Garlic Marinade with lemon juice, divided
  • 3 tablespoons olive oil
  • 4 to 5 cups torn romaine lettuce
  • 2 large Roma tomatoes, diced
  • ¼ cup grated Parmesan cheese (optional)
  • Croutons (optional)

 

Instructions:

  1. Pierce chicken with fork. Place in large resalable plastic bag or bowl with 1/3 cup of the marinade and seal. Place in refrigerator for 30 minutes.
  2. Preheat grill 5 minutes.
  3. Remove chicken and discard used marinade.
  4. Grill chicken 3 to 5 minutes or until chicken is no longer pink in center.
  5. Let chicken cool slightly; then slice into strips.
  6. In small bowl, whisk together remaining marinade and oil.
  7. In large salad bowl, gently toss together remaining ingredients, except croutons, with marinade mixture.
  8. Arrange salad on 4 plates and top with chicken and croutons.
  9. Refrigerate leftovers.

Makes 4 servings. Prep Time: 12 to 15 minutes Marinate Time: 30 minutes Cook Time 3 to 5 minutes