2 boneless skinless chicken breasts
3/4 cup Marie’s Caesar Salad dressing, divided
Pinch of cayenne pepper powder, or to taste
1 large head romaine lettuce or 2 romaine hearts
1 medium tomato, diced
4 thinly cut slices French baguette, cut on the diagonal
1 oz shaved Parmesan cheese
Salt and freshly ground black pepper
Marinate chicken in 1/4 cup dressing mixed with cayenne for 30 minutes (refrigerated). Grill chicken and keep warm. Discard dressing.
Cut romaine in half lengthwise. Brush romaine and bread slices with another 1/4 cup of dressing. Grill bread slices. Grill romaine 30 seconds to 1 minute on each side.
Chop romaine into chunks. Toss with remaining dressing. Thinly slice chicken. Top salad with tomatoes, chicken, bread slices, Parmesan; season with salt and pepper to taste.