4 boneless skinless chicken breasts
2 cups Newman’s Own® Caesar, Creamy Caesar or Lite Caesar Salad Dressing
2 heads romaine lettuce
2 large ripe beefsteak tomatoes, cored and cut into six slices each
¾ cup freshly grated Parmesan cheese
2 cups Mrs. Cubbison’s® Restaurant Style Caesar Salad Croutons
Wash and dry chicken thoroughly. Marinate chicken breasts in 1 cup salad dressing for several hours or overnight. Remove and discard marinade.
Preheat oven to 350°F. Place chicken breasts in baking dish and cook for 15 minutes or until chicken is no longer pink inside. Remove from oven and let cool. Slice the chicken lengthwise into strips.
Toss the romaine in a bowl with dressing to taste. Add croutons and toss.
Arrange the lettuce on plates and add tomato slices. Placed chicken slices on top of lettuce bed and serve.
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