4 (4 ounce) skinned, boned Chicken Breast Halves
1/2 cup Reduced-Fat Caesar Dressing, divided
2 cups cubed French bread
Olive Oil-Flavored Cooking Spray
6 cups torn Romaine Lettuce
1 cup sliced Cucumber
2 medium Tomatoes, each cut into 8 wedges
2 tablespoons Freshly Grated Parmesan Cheese
Fresh Ground Pepper, to taste

Preparation:

Place chicken in a heavy-duty, zip-top plastic bag; pour 1/4 cup dressing over chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag once.

Coat French bread cubes with cooking spray; place in a single layer on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned.

Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 degrees to 400 degrees). Place chicken on rack; grill, covered, 5 minutes on each side or until done. Cut chicken into slices.

Combine chicken, bread cubes, lettuce, and next 3 ingredients in a large serving bowl. Pour remaining 1/4 cup dressing over lettuce mixture, and toss well. Sprinkle with pepper, if desired.