Chicken Caesar Salad

Have a little extra time? Add cherry tomatoes that have been cut in half and sliced cucumbers to greens when tossing. Use your vegetable peeler to make thin shavings of fresh Parmesan cheese to garnish the top of the salad.

12 ounces chicken-breast tenders

1 tablespoon vegetable oil

1⁄4 teaspoon salt

1 bag (71⁄2 to 10 ounces) regular or reduced-fat Caesar salad kit

1 bag (5 to 6 ounces) baby romaine or baby spinach leaves

21⁄2 ounces carrots, cut into 2" by 1⁄4" matchstick strips (about 3⁄4 cup)

1⁄8 teaspoon coarsely ground black pepper

• Heat ridged grill pan or heavy 10-inch skillet over medium-high heat until very hot.
• Meanwhile, in medium bowl, toss chicken with oil and salt until evenly coated.
• Add chicken to grill pan and cook, turning once, just until chicken loses its pink color throughout, 4 to 5 minutes.
• Meanwhile, in large bowl, toss lettuce, dressing, croutons, and Parmesan from Caesar salad kit with romaine and carrots.
• Add cooked chicken to salad and toss again. Sprinkle with pepper.

Makes 4 main-dish servings.

Prep: 10 minutes

Cook: 5 minutes