This grilled chicken Caesar salad has a simple, flavorful marinade for the chicken that will take your salad game to the next level.

Ingredients

• 1/2 cup red wine vinegar
• 1/2 cup reduced-sodium soy sauce
• 1/2 cup olive oil
• 1 tablespoon dried parsley flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 6 boneless skinless chicken breast halves (4 ounces each)
• 1 large bunch romaine, torn (12 cups)
• 1-1/2 cups caesar salad croutons
• 1 cup halved cherry tomatoes
• 2/3 cup creamy caesar salad dressing
• grated parmesan cheese, optional

Directions

1. In a bowl or shallow dish, combine the first eight ingredients; add chicken and turn to coat; cover and refrigerate for at least 4 hours.
2. Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°.
3. 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. If desired, garnish with grated Parmesan cheese.