Grilled Chicken & Asiago Caesar Salad with Roast Grape Tomatoes
| Quantity | Description |
|---|---|
| 4-1/2 cups | grape tomatoes, halved, seeded |
| 1 tbsp | olive oil |
| 1/4 tsp | salt |
| 1/4 tsp | pepper |
| 5 lb | romaine lettuce, torn |
| 12 oz | croutons |
| 9 oz | bacon bits |
| 1-1/2 cups | DELISSIO Shredded Asiago Cheese |
| 3 cups | PURE KRAFT Asiago Caesar Dressing |
| 24 each | boneless skinless chicken breasts (4 oz/115g each), grilled |
INSTRUCTIONS
TOSS tomatoes with oil, salt and pepper; spread into single layer on parchment paper-covered baking sheet(s). Bake in 375°F-standard oven 30 to 40 min. or until tomatoes shrink, but still retain their shape. Cool to room temperature. Refrigerate until ready to use.
FOR each serving: Combine 3 cups (750 mL) romaine, 1/3 cup (75 mL) croutons, 1-1/2 Tbsp. (22 mL) bacon bits, 2 Tbsp. (30 mL) tomatoes and 1 Tbsp. (15 mL) cheese. Add 2 Tbsp. (30 mL) dressing; mix lightly.
TRANSFER to serving plate or bowl. Cut 1 chicken breast into strips; place over salad. Serve immediately.
Yield : 24 servings, 1 salad (10-1/2 oz./300 g) each
Recipe courtesy of Kraft
