Ingredients
Chicken breast halves, skinless, boneless (4), head lettuce torn into pieces (1/2), cheese and garlic croutons (1c), sliced sweet onion (1/2), grated parmesan cheese (2tbsp), green bell pepper, seeded and thinly sliced (1), mesquite-lime marinade (1/2c), tomato cut into wedges (1large), creamy Caesar style salad dressing (1/2c).
Chicken breast halves, skinless, boneless (4), head lettuce torn into pieces (1/2), cheese and garlic croutons (1c), sliced sweet onion (1/2), grated parmesan cheese (2tbsp), green bell pepper, seeded and thinly sliced (1), mesquite-lime marinade (1/2c), tomato cut into wedges (1large), creamy Caesar style salad dressing (1/2c).
Method of preparation:-
Take a baking pan, place the chicken in it and then pour the marinade all over the chicken. Cover the pan and keep it in the refrigerator to marinate for about ½ an hour. Now heat the gas grill or the charcoal to the medium high heat. Place the chicken breast on the hot grill and then grill it from both sides for about 15 minutes or until it gets cooked and turn pink in color. Now take off the chicken from the heat and keep it to cool and then cut it into strips. Take a large bowl, mix chicken, lettuce, tomato, pepper, onion, salt, croutons and dressing in it. Mix all these to coat properly.
Take a baking pan, place the chicken in it and then pour the marinade all over the chicken. Cover the pan and keep it in the refrigerator to marinate for about ½ an hour. Now heat the gas grill or the charcoal to the medium high heat. Place the chicken breast on the hot grill and then grill it from both sides for about 15 minutes or until it gets cooked and turn pink in color. Now take off the chicken from the heat and keep it to cool and then cut it into strips. Take a large bowl, mix chicken, lettuce, tomato, pepper, onion, salt, croutons and dressing in it. Mix all these to coat properly.
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