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Marinated Lime Grilled Chicken Caesar Salad (4/25/2008)

Marinated Lime Grilled Chicken Caesar Salad

4 boneless, skinless Chicken Breasts
½ cup mesquite-lime marinade
1 bag. Romaine lettuce
1 container cherry tomatoes, rinsed and cut in half
1 small sweet onion, sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 tablespoon Olive Oil
¼ cup grated or shredded Parmesan cheese
½ cup garlic flavored croutons
½ cup or enough Creamy Caesar salad dressing to taste

In a large zip lock bag, place chicken breasts. Pour mesquite-lime marinade over all. Seal and turn to coat. Place in refrigerator for 1-4 hours.

In a large skillet over medium heat, heat the olive oil, then add onion and bell peppers. Sauté 5-6 minutes. Remove from heat and set aside.

Preheat grill to medium-high heat.

Grill chicken breasts 10-15 minutes on each side, or until meat is cooked through and no longer pink in the middle. Remove from heat, cool slightly and then slice into strips.

In a large salad bowl, toss together the lettuce, tomato, onion, red and yellow pepper, cheese, croutons, salad dressing and chicken until evenly coated. Serve. Garlic breadsticks would be a nice side to serve with the salad.

This week's recommended wine from Van's Liquor Store in East Dubuque-Coppola Sauvignon Blanc. It's $7.99 per bottle through Monday, April 28, 2008 at Van's Liquor Store in East Dubuque....The Tri-States Wine specialist.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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