| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Barbecue |
4 |
servings |
INGREDIENTS
| 4 |
|
Boneless; skinless chicken breast halves, (1 pound) |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Creamy caesar dressing |
| 2 |
tb |
Chopped fresh cilantro |
| 2 |
tb |
Chopped fresh cilantro |
| 2 |
tb |
Canned chopped green chilies |
| 8 |
c |
Bite-size pieces romaine |
| 1 |
lg |
Red bell pepper; sliced |
INSTRUCTIONS
Heat coals or gas grill. Cover and grill chicken 5 to 6 inches from medium
heat 15 to 20 minutes, turning once, until juice of chicken is no longer
pink when centers of thickest pieces are cut. Sprinkle with salt and
pepper. Cover and refrigerate chicken at least 1 hour until chilled.
Cut each chicken breast half into slices. Mix dressing, cilantro and
chilies. Place 2 cups romaine on each of 4 serving plates. Top with bell
pepper slices and 1 sliced chicken breast half. Serve with dressing
mixture.
4 servings.
Posted to MM-Recipes Digest V4 #753 by L979@aol.com on Aug 21, 1997
Recipe by: Unknown Cooking Magazine
Converted by MM_Buster v2.0l.
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