Winter Grilled Chicken Caesar

1. 1

   Brush each chicken breast with 1 tsp.

2. 2

   (5 mL) dressing.

3. 3

   Refrigerate up to 24 hours.

4. 4

   Grill chicken until done (170 degrees F), turning halfway through the cooking time.

5. 5

   Cover to keep warm.

6. 6

   For each serving: Fan out about 2 oz.

7. 7

   (60 g) lettuce (about 6 leaves) on plate; place 15 g watercress at base of lettuce fan.

8. 8

   Top lettuce with 1/3 cup (75 mL) fennel, 2 Tbsp.

9. 9

   (30 mL) pomegranate seeds, 1 oz.

10. 10

    (30 g) Parmesan shards and 1/4 cup (50 mL) croutons.

11. 11

    Slice 1 chicken breast; arrange over watercress.

12. 12

    Drizzle salad with 5 tsp.

13. 13

    (25 mL) of the remaining dressing.

No additional tips available.