Grilled Chicken Salad

Ingredients:

• 2 boneless, skinless chicken breasts
• Olive oil
• Kosher salt and pepper to taste
• Juice from 1 lime
• 5 ounce bag 'ready romaine'
• 4-6 ounces Caesar dressing
• Shredded Parmesan

Preparation:

• Put chicken, olive oil, Kosher salt, pepper and lime juice in a plastic freezer bag - seal bag
• Using something heavy, carefully flatten chicken breasts to an even thickness of about a half inch
• Heat Flip Grill, with the grill side up, to 7 and cook chicken 3-4 minutes then turn and cook on the second side for an additional 2-3 minutes or so (not too long so it stays juicy)
• While it cooks, toss romaine in a bowl with enough dressing to coat, then put on plates
• Remove chicken from grill and slice thinly and place on top of salads - top with shredded Parmesan and serve

Serves 4