Grilled chicken Caesar salad

Lean grilled chicken on tasty Caesar makes a perfect summer supper!Contributor Liz Bell whipped up this tasty warm-weather supper on her grill. Unlike Liz, I never cook outside, but I will be serving this dish from my stovetop grill pan. Give Liz’s quick dinner a try. Liz is super-busy; she’s a flight attendant who sells farm-fresh eggs and fresh-baked goods made with them!

Here is Liz and her recipe:
Ladies, here is an easy recipe for a quick meal on a summer night when you do not feel like cooking in the kitchen. I love it served with a warm crusty roll. You can pair it with your favorite white wine. I prefer a nice Chardonnay. A smooth red will do just as well. Enjoy.
Grilled chicken Caesar salad
1 head of Romaine lettuce
1/3 cup of shredded Parmesan cheese
Grated Parmesan/Romano cheese to taste
Creamy Caesar salad dressing. Buy low-cal, or use recipe to follow
½ cup Caesar salad croûtons (add more if you desire – see low cal recipe)
1 boneless skinless chicken breast (flatten it with a mallet, so it will cook evenly on the grill)
Wash and dry the lettuce and place it on a cutting board. Cut it with a chef knife in half, length-wise. Lay the cut side down on the cutting board. Starting at the top or the head, cut the lettuce across into strips about one inch wide until you get to the bottom or the core. Chop into bite-sized pieces. Pieces do not have to be exact. In fact, irregular is preferred.
Place cut lettuce in a large bowl. Add the grated parmesan/Romano cheese and mix well. Set aside for now.
Put your chicken on the grill. I like to use Lawry’s Seasoned Salt for a little flavor. Grill the chicken on both sides, and then remove it onto a plate. You want it to cool a bit before you cut it for the salad. While the chicken is cooling, add your croûtons and dressing into the salad mixture. (I like to wait till almost the last minute with the dressing; adding it too soon will wilt the lettuce.)
Place salad on a plate so it mounds in the middle. Cut your chicken into strips and place on top of the salad.
There you have it! A nice meal in about a half hour, and it looks fabulous.
Caesar Salad dressing
Crush one small clove of garlic
Add one or two chopped anchovies, or 1 to 2 tsps. of anchovy paste (leave this out if you hate anchovies or have an allergy. You can also substitute 1 tsp. fish sauce in a pinch)
¼ cup lemon juice
2 tbsp. good wine vinegar
½ to ¾-cup good oil
Mix till thick and creamy
Cube one or two slices of bread
Spray the cubes with Pam or another cooking spray – olive oil spray good.
Toss with 1 tsp. garlic powder and 1tsp. oregano
Toast in toaster or regular oven at 450 degrees F. for seven to 10 minutes, or until crunchy.