Monday, August 25, 2008
GRILLED CHICKEN CAESAR SALAD
2 lbs. boneless, skinless chicken
8 oz. Caesar salad dressing
1/4 c. Worcestershire sauce
1/4 c. Dijon mustard
2 T. lemon juice
lettuce and/or spinach, washed and torn
french fried onions
Place chicken into shallow dish. Combine dressing, Worcestershire, mustard and lemon juice. Pour 3/4 cup mixture over chicken. Marinate in refrigerator 20 minutes. Reserve remaining mixture for dressing.
Grill or broil chicken 10 minutes, until no longer pink in center. Slice or chop chicken. Arrange on lettuce. Top with French fried onions and serve with reserved dressing.
Notes: Light, yet filling. I love this salad!!