Prep: 20 minutes
Cook: 15 minutes • Serves: 4
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Nonstick cooking spray
1 romaine lettuce heart, cut lengthwise in half
4 bolillo rolls, cut lengthwise in half
1/2 medium tomato, chopped (about 1/2 cup)
1/2 cup creamy Caesar salad dressing
1/3 cup shredded Parmesan cheese
1.Prepare outdoor grill for direct grilling over medium-high heat. Sprinkle chicken with 1/4 teaspoon each salt and pepper; spray both sides with cooking spray. Place chicken on hot grill rack; cover and cook 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°, turning 2 or 3 times during cooking. Transfer chicken to cutting board and loosely cover with aluminum foil; let stand 5 minutes.
2.Meanwhile, spray all sides of lettuce and cut sides of rolls with cooking spray. Place lettuce and rolls, cut side down, on hot grill rack. Cover and cook lettuce 5 to 7 minutes or until lightly charred and tender-crisp, turning once during cooking; cook rolls 1 to 2 minutes or until lightly browned. Chop lettuce into 1-inch pieces.
3.In large bowl, toss tomato, dressing, cheese, lettuce and remaining 1/4 teaspoon each salt and pepper. Place chicken on bottom halves of rolls; evenly top with salad and close sandwiches to serve.
Approximate nutritional values per serving:
482 Calories, 18g Fat (4g Saturated), 96mg Cholesterol,
1154mg Sodium, 39g Carbohydrates, 8g Fiber, 41g Protein