Grilled Chicken Caesar Salad Ingredients 1/2 cup red wine vinegar 1/2 cup reduced-sodium soy sauce 1/2 cup olive oil 1 tablespoon dried parsley flakes 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon garlic powder 1 teaspoon pepper 6 boneless skinless chicken breast halves (4 ounces each) 1 large bunch romaine, torn (12 cups) 1-2 cups Caesar salad croutons 1-2 cup halved cherry tomatoes 1 cup creamy Caesar salad dressing Directions 1. In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. 2. Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a meat thermometer reads 170°. 3. Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads. Yield: 6 servings.