Mediterranean Chicken Salad

Tender, boneless chicken breasts are marinated in sun dried tomato dressing, grilled with sweet bell peppers, and served atop a crunchy romaine bed sprinkled with feta and olives.

INGRIDIENT

1 ½ cups sun-dried tomato and oregano salad dressing

4 skinless, boneless chicken breast halves

2 red bell peppers, halved and seeded

1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces

1 cup black olives, drained

4 ounces feta cheese, crumbled

½ cup sun-dried tomato and oregano salad dressing

DIRECTION

Step: 1

In a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. Cover tightly and marinate in the refrigerator for 20 minutes to an hour.

Step: 2

Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.

Step: 3

Remove chicken from marinade and place on grill. Cook chicken breasts for 6 to 8 minutes per side. Arrange peppers on grill, and baste with the reserved 1/2 cup dressing. (Don’t use the leftover chicken marinade!) The peppers will need only a few minutes - be careful not to burn them!

Step: 4

Remove chicken and peppers from the grill and, when cool enough to handle, slice into strips. Arrange peppers and chicken on top of the salad and serve with the last 1/2 cup of dressing.

NUTRITION FACT

Per Serving: 720 calories; protein 33.2g; carbohydrates 23g; fat 51.5g; cholesterol 93.7mg; sodium 2213.2mg.

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