1.5 each romaine lettuce hearts
3 oz. croutons
2 oz. Asiago cheese, shredded
6 oz. chicken breast, boneless and skinless
2 oz. Caesar dressing
1.Marinade chicken breast in balsamic vinaigrette for a few hours, preferably overnight. Chicken can be marinated in your favorite marinade if you choose.
2.Grill chicken breast until done. Remove from grill and keep warm.
3.Place romaine in a bowl, add the croutons, cheese and Caesar dressing. Toss to coat.
4.Place the salad on a serving plate.
5.Slice the chicken breast then place on top of salad.
6.Sprinkle with more Asiago cheese and serve. Enjoy!
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Godfrey's Caesar Salad with Grilled Chicken
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