1 large lemon
2 teaspoons dried oregano leaves
1/2 teaspoon each salt and ground black pepper
1/4 cup creamy caesar dressing
1 green onion, sliced
2 tablespoons olive oil
2 teaspoons bottled chopped garlic or 3 garlic cloves, minced
6 skinless, boneless chicken breasts
1 large tomato
2 tablespoons chopped fresh basil
Oil grill and heat barbecue to medium. Finely grate 1 tbsp (15 mL) lemon peel into a large bowl. Squeeze in 1/4 cup (50 mL) juice from lemon.
Stir in oil, garlic, oregano, salt and pepper. Add chicken and turn to coat. Let stand while preparing sauce.
For sauce, pour dressing into a small bowl. Cut tomato in half. Squeeze out and discard seeds. Coarsely chop. Stir into dressing with onion and basil.
Place chicken on grill. Save any oil mixture in bowl. Barbecue, covered, 6 minutes, then baste with saved mixture. Discard any remaining mixture.
Turn chicken and continue to barbecue, covered, until chicken feels springy when pressed, 6 to 8 minutes. Place on a platter.
Spoon basil-caesar sauce overtop or serve on the side. Excellent with a spinach-and-red onion salad.