2 boneless skinless chicken breast halves (1/2 pound)
2 teaspoons olive or vegetable oil
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/4 teaspoon garlic salt (optional)
1/4 teaspoon pepper
1/4 teaspoon paprika
4 cups torn romaine
1 small tomato, thinly sliced
Caesar salad dressing
Caesar salad croutons (optional)
Brush chicken with oil. Combine basil, oregano, garlic salt, pepper and paprika, then sprinkle over chicken. Grill uncovered overmedium-low heat for 12 to 15 minutes or until juices run clear, turning several times. Arrange romaine and tomatoes on plates. Cut chicken into strips and place on top. Drizzle with dressing and sprinkle croutons.