Grilled Romaine Chicken Caesar Salad

I discovered a new line of Bolthouse Farm salad dressings made with yogurt this week at the grocery store....Caesar and Ranch dressings with only 45 calories per serving but it doesn't taste like you're eating chalk, YES PLEASE!

This gave me the idea to make Caesar salads but step it up a notch but grilling everything - not just the chicken.Grilling the romaine and tomatoes brings out the natural flavor of both and really makes you forget your eating a salad for dinner.

INGREDIENTS:
- 6 boneless, skinless chicken tenderloins (about .75lbs)
- Garlic powder
- Black pepper
- 6oz romaine lettuce (I bought the bagged romaine with 3 bunchesand used 2 of them) with the stalk trimmed off the end
- 2 medium tomatoes, thinly sliced into half-moons
- 1/4c shaved Parmesan cheese (I used Frigio brand)
- 4 tbsp of Bolthouse Farms Caesar Parmigiano dressing with yogurt (sold in the produce section)

HOW-TO:

Heat a grill pan over medium-high heat. Season your chicken with garlic powder and black pepper to taste - I just evenly coat each side with a thin layer of both. Cook the chicken in the grill pan until cooked through, about 5-7 minutes per side. Once cooked, place on a plate and set aside.

Next add the tomatoes to the grill pan and cook for about 30 seconds per side. Place on a plate and set aside.

Finally, add the romaine to the grill pan and cook until it begins to wilt - about 1 minute per side.

Place the romaine on a serving platter and top with the chicken, tomatoes, shaved parm and dressing and enjoy!

TIP:
- When plating, separate the the ingredients into 2 different servings.
- I'm not a fan of croutons, but feel free to add them to this classic favorite for that extra crunch.

Nutritional Info per Serving (recipe yields 2 servings):
Calories: 298
Fat: 8g
Sodium: 489mg
Carbs: 13g
Protein: 49g