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Preheat grill to 450°F (230°C)
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Place chicken breasts in a shallow pan or serving dish. Marinate and season with salt, pepper and olive oil.
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Follow the same directions for the asparagus using a separate shallow pan or serving dish.
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Using ½ cup of Renée’s Roasted Garlic Caesar Wellness Dressing, pour the dressing over the chicken.
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Place the dressed chicken on a grill and cook for 10 minutes, then remove and cool.
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Using the same temperature, place the seasoned asparagus on the grill and cook for 3 minutes, then remove and cool.
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Chop the romaine lettuce into 2” cubes, wash with salted cold water and dry thoroughly.
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In a large bowl, toss the lettuce, remaining dressing, croutons, parsley and shaved parmesan cheese then season with salt and pepper.
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Distribute the salad between four mid-size bowls. On a clean chopping board, slice the chicken breast and divide into four portions.
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Serve the chicken over the salad and finish with the grilled asparagus on top.
