BALSAMIC CHICKEN CAESAR SALAD

Balsamic Chicken Caesar Salad image

Provided by cyndi episcopo

Time 1h40m

Number Of Ingredients 12

1 lb chicken tenderloins
1 c balsamic vinager
1 lb romaine lettace
1 c cheese and garlic croutons
1/4 c shredded mozzerella cheese
1/2 pt grape tomatoes (halved)
1/4 c grated parmesaen cheese
2 Tbsp extra virgin olive oil
1 pinch each of salt, pepper, onion powder, basil and cilantro
1 c caesar dressing, 1/2 cup reserved for serving
GO WITH LITE, LOW FAT, OR FAT FREE WHEREVER POSSIBLE IF PREFERED
SUPPLIES NEEDED: 1 GRILL PAN , 2 MEDIUM CONTAINERS

Steps:

1. Put the vinegar and spices into 1 container. Cut the chicken into 2 inch cubes. Place the chicken in the container and mix. Marinate for one hour.
2. Add olive oil to the grill pan and turn heat to medium low. After it heats up a little, carefully add the chicken piece by piece and cook for roughly 5-6 minutes on each side until it turns golden and crispy with some "grill marks". You will need to rotate the pieces in the middle to the outside, and the outside to the center to cook them all evenly as they will cook faster in the center. You can check if the chicken is ready by cutting it in half, and making sure its white all the way through.
3. Add the cooked chicken to the 2nd container with half a cup of caesar dressing. Cut up the chicken in the container, cover and shake. Let it sit while you assemble your salads. After salads are all put together, top them with the chicken. Serve with a cup of the reserved caesar dressing.