Ingredients
1/2 cup red wine vinegar1/2 cup reduced-sodium soy sauce1/2 cup olive oil1 tablespoon dried parsley flakes1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon garlic powder1/2 teaspoon pepper6 boneless skinless chicken breast halves (4 ounces each)1 large bunch romaine, torn (12 cups)1-1/2 cups Caesar salad croutons1 cup halved cherry tomatoes2/3 cup creamy Caesar salad dressing
Preparation
In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours.
Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°.
Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.
