- 4 boneless skinless chicken breasts
- 4 tablespoons Archer Farms™ Mexican grilling rub for chicken and pork
- 1 1/2 (10 ounce) bags romaine lettuce
- 1/2 cup shredded Parmesan cheese
- 1 cup halved seedless red grapes
- 1/2 cup Archer Farms™ Caesar salad dressing
- 8 green onions, sliced
- Heat grill. Rub chicken breasts with the Mexican Grilling Rub.
- Place chicken on grill over medium-high heat. Cover and cook 10 to 12 minutes or until chicken is fork tender and juices run clear, turning occasionally. Remove from heat; let stand 5 minutes before slicing into 1/2-inch thick slices.
- Meanwhile, toss remaining ingredients in large salad bowl. Divide salad among four serving plates; top with sliced chicken.