My favorite gilled lettuce and chicken salad...

Grilled Lettuce Chicken Salad:
Fat free cooking spray
2 Heads of romaine lettuce
2 tbsp of chopped garlic
1 to 2 tbsp garlic pepper seasoning to taste
4 lean chicken breasts
4 tbsp Kikkoman lite teriyaki marinade and sauce
¼ cup grated Parmesan cheese
Café Geneva All Natural European Dressing (local grocery)

In a large plastic storage bag place the four chicken breasts (trimmed of any fat) and coat with teriyaki marinade. Allow chicken breasts to marinade while you prepare your grill for grilling. Chicken breasts may be marinated from 20 mins to two hours.

Leaving the head of romaine intact, discard any bruised outer leaves, rise and dry well. Cut the romaine lettuce in half lengthwise leaving the core intact and coat boat sides with cooking spray. Divide the chopped garlic among the four heads, stuffing the garlic between the leaves of the romaine. Sprinkle the cut side of the romaine with garlic pepper seasoning and plate till ready to grill.

Remove the chicken breasts from the bag and disregard the bag. Place the breast on the grill and grill for appox. 6-8 mins per side. Remove from grill and place roman halves on the grill. Grill each side apporx. 4mins till slightly charred. Remove from grill and place on plates. Top each romaine half with sliced chicken breast and sprinkle with Parmesan cheese. Sever with salad dressing and enjoy!