Ingredients
1/2 pound of chicken breasts cut into 1/4 inch cubes
Romaine lettuce heart, or head of Romaine lettuce cut length wise into quarters with leaves trimmed.
1/2 pound of fresh cherry tomatoes
10 oz. Balsamic Vinegrette and Basil dressing
Dry, grated parmesan cheese (enough to taste)
1/2 cup virgin olive oil
1/2 teaspoon of salt
Preparation
Marinate chicken cubes overnight in dressing. Skewer chicken and tomatoes and sprinkle on parmesan–don’t go crazy, trust your eyes. Heat grill to a medium to low high heat. Brush Romaine lettuce with olive oil and sprinle with salt. Place skewers and lettuce onto grill. Cook about 4-5 minutes per side, remove, let lettuce cool a bit, then divide it’s leaves into bowls and add chicken and tomatoes. Top with some more dressing and enjoy.
