This makes extra chicken, so you've got a start on tomorrow's dinner. If you've got other plans for tomorrow's meal, cook only four breasts.
Ingredients
- 2 tbsp (25 mL) vegetable oil
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) salt
- 6 boneless skinless chicken breasts
- 1 head romaine lettuce
- 1 carrot, shredded
- Half sweet red pepper, thinly sliced
- 1/3 cup (75 mL) light mayonnaise
- 3 tbsp (50 mL) milk
- 2 tbsp (25 mL) grated Parmesan cheese
- 2 tbsp (25 mL) lemon juice
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) Worcestershire sauce
- 1/4 tsp (1 mL) each salt and pepper
- 1/2 cup (125 mL) croutons
Steps
- Combine oil, oregano, pepper and salt; brush over chicken. Place on greased grill over medium heat; close lid and cook, turning once, for 10 minutes or until no longer pink inside.
- Transfer to cutting board; tent with foil and let stand for 5 minutes. Cover and refrigerate 2 of the breasts for tomorrow's dinner. Slice remaining chicken across the grain into thin strips.
- Meanwhile, tear lettuce into bite-size pieces; place in large bowl. Add carrot, red pepper and chicken; toss lightly.
- Whisk together mayonnaise, milk, cheese, lemon juice, garlic, Worcestershire sauce, salt and pepper; pour over salad and toss to coat. Sprinkle with croutons.
