Mediterranean Chicken Salad Mediterranean Chicken Salad - 1 1/2 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
- 1/2 cup sun-dried tomato and oregano salad dressing
- 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.
- Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.
- 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!
- 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.
