1.Prepare outdoor grill for direct grilling over medium-high heat. Spray chicken with cooking spray; sprinkle with ¼ teaspoon salt and ½ teaspoon pepper. Place chicken on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 165°, turning once; transfer to cutting board and let stand 5 minutes.
2.In large bowl, toss lettuce, dressing, croutons and cheese. Makes about 6 cups.
3. Slice chicken ¼-inch thick; serve over salad. Chef Tips: Customize this recipe by swapping the romaine lettuce with arugula and/or the chicken with blackened shrimp.
- 24 g Fat
- 5 g Saturated fat
- 84 mg Cholesterol
- 773 mg Sodium
- 8 g Carbohydrates
- 1 g Fiber
- 3 g Sugars
- 1 g Added Sugars
- 33 g Protein
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Nutritional Information
- 24 g Fat
- 5 g Saturated fat
- 84 mg Cholesterol
- 773 mg Sodium
- 8 g Carbohydrates
- 1 g Fiber
- 3 g Sugars
- 1 g Added Sugars
- 33 g Protein
Directions
1.Prepare outdoor grill for direct grilling over medium-high heat. Spray chicken with cooking spray; sprinkle with ¼ teaspoon salt and ½ teaspoon pepper. Place chicken on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 165°, turning once; transfer to cutting board and let stand 5 minutes.
2.In large bowl, toss lettuce, dressing, croutons and cheese. Makes about 6 cups.
3. Slice chicken ¼-inch thick; serve over salad. Chef Tips: Customize this recipe by swapping the romaine lettuce with arugula and/or the chicken with blackened shrimp.