Grilled Chicken Caesar Salad By Chef Fauzia Recipe

Grilled Chicken Caesar Salad By Chef Fauzia Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Salad Recipes.


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4 (4 ounce) Chicken Breast Halves (skinned & boned)
1 cup Cucumber (Kheera) (slIced)
2 medium Tomatoes (each cut into 8 wedges)
6 cups of Romaine Lettuce (torn in big pieces)
2 cups of French Bread (cubed)
2 tbsp. of Parmesan Cheese (freshly grated)
Black Pepper (Pisi Kaali Mirch) (freshly ground) (to taste) (optional)
½ cup Caesar Dressing (reduced-fat) (divided)
Cooking Spray (olive Oil flavored)


How to make Grilled Chicken Caesar Salad By Chef Fauzia



Place chicken in a heavy-duty, zip-top plastic bag; pour ¼ cup dressing over chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag once.

Coat French bread cubes with cooking spray; place in a single layer on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned.

Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 degrees to 400 degrees). Place chicken on rack; grill, covered, 5 minutes on each side or until done. Cut chicken into slices.

Combine chicken, bread cubes, lettuce, and next 3 ingredients in a large serving bowl. Pour remaining ¼ cup dressing over lettuce mixture, and toss well. Sprinkle with pepper, if desired.

Note: Yield: 6 Servings, Serving Size: 2 cups, Degree of Difficulty: Medium
Place chicken in a heavy-duty, zip-top plastic bag; pour ¼ cup dressing over chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag once.

Coat French bread cubes with cooking spray; place in a single layer on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned.

Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 degrees to 400 degrees). Place chicken on rack; grill, covered, 5 minutes on each side or until done. Cut chicken into slices.

Combine chicken, bread cubes, lettuce, and next 3 ingredients in a large serving bowl. Pour remaining ¼ cup dressing over lettuce mixture, and toss well. Sprinkle with pepper, if desired.

Note: Yield: 6 Servings, Serving Size: 2 cups, Degree of Difficulty: Medium

Chef Fauzia Posted By: asma, Karachi

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