Chicken Caesar Salad Recipe

• 4 Chicken breast halves, skinless, boneless
• 1/2 Cup creamy Caesar-style salad dressing
• 1/2 Head lettuce, torn into small pieces
• 1 Large tomato, cut into wedges
• 1/2 Cup mesquite-lime marinade
• 1 Green bell pepper, seeded and thinly sliced
• 2 tbsp Parmesan cheese, grated
• 1/2 Sweet onion, sliced
• 1 Cup cheese and garlic croutons
• Salt to taste

• In a baking pan, place the chicken and pour mesquite-lime marinade over all.
• Cover and put it into the refrigerator to marinate for about 1/2 hour before grilling.
• Now preheat the charcoal or gas grill to the medium high heat.
• Grill the chicken breasts for about 15 minutes on each side till the meat is cooked through and is no longer pink inside.
• Remove it from the flame and slice it into strips, when cool.
• In a big bowl, toss together the lettuce, chicken, onion, pepper, salt, tomato, cheese, dressing and croutons, till evenly coated.