3 boneless (5 oz.) chicken breasts
6 cups torn romaine lettuce leaves
1 c. Sargento Salad Creations with Romano, Parmesan & Mozzarella cheeses (or any Italian blend)
1/2 c. garlic croutons
sliced black olives, optional
1/4 c. Bertolli extra virgin olive oil
2 Tbls. fresh squeezed lemon juice (do not use bottled)
1 garlic clove, minced
3/4 t. salt
1/2 t. pepper
2 Tbls. low-fat mayonnaise (Hellman's with olive oil)
Dressing: In a bowl whisk together oil, lemon juice, garlic, salt and pepper. Remove 2 Tbls. oil mixture and brush onto chicken before grilling. Add mayonnaise to remaining oil mixture.
NOTE You can marinate chicken in oil and lemon juice mixture a few hours ahead instead of brushing it on before grilling. Adds more flavor if marinated.
Grill or broil chicken until done and juices run clear (180 degrees). Cut crosswise into 1/2 inch slices. Set aside.
To Assemble: In a large bowl toss lettuce, dressing, 3/4 c. cheese, and croutons; arrange on large platter.
Add chicken down the center, sprinkle with remaining cheese and serve.