My H-E-B Texas Life Magazine, January 2014
1/2c.Caesar dressing, divided,
2boneless skinless chicken breasts,
1bunch green onions,
1hearts of romaine, cut in half,
2heads of radicchio, cut in half,
1 Preheat grill to medium high. Divide Caesar dressing evenly between two gallon-size zip-top bags.
2Place the chicken breasts in one bag and the green onions and mushrooms in the other bag and marinate in the refrigerator for 30 minutes to 1 hour.
3 Remove chicken breasts from bag and grill the chicken breasts for 5 minutes per side or until a meat thermometer registers 165°F. Remove chicken from grill and set aside.
4 Remove the mushrooms and green onions from the bag and grill for 3 to 4 minutes each. Remove from grill and set aside.
5 Place the romaine and radicchio on the grill for 3 to 4 minutes, just long enough to char on one side. Remove from the grill.
6 To build the salad, slice all ingredients and arrange equally in four large bowls. Squeeze lemon juice on each and serve.
No Nutritional Information Available