Grilled Chicken Salad with Balsamic Dressing

Grilled Chicken Salad with Balsamic Dressing:

For the Salad:

3 skinless and boneless chicken breast halves

1 cup buttermilk

1/2 tsp. Italian seasoning

1/4 tsp. garlic powder

1/4 tsp. salt

1/4 tsp.black pepper

1 tbsp. vegetable oil

10 cups chopped mixed greens ( I use about 50% Romain & 50% spring mix)

1 pint grape tomatoes, halved or whole

1 avocado, seeded and chopped

1 large (about 1 1/2 cup) cucumber, sliced and quartered

12 Pepperoncini peppers

1 cup pitted kalamata olives (optional)

For the Dressing:

2/3 cup balsamic vinegar

1/3 cup extra light tasting olive oil

1/4 tsp. black pepper

1/4 tsp. salt

1/2 tsp. Italian seasoning

Pound chicken to an even thickness, about 1/2-inch or so. Combine the next 5 ingredients in a large zip lock bag. Add chicken. Refrigerate for 2 hours to overnight.

Preheat a grill pan on medium high. Brush with vegetable oil. Drain the chicken marinade. Grill chicken breasts for 4 minutes on the first side to get dark grill marks. Turnover and cook for about 2 minutes on the second side or until cooked through (internal temperature of 160 degrees F). Remove from pan. Allow to cool for a few minutes. Cut into half-inch strips.

In a large mixing bowl, combine mixed greens, tomatoes, avocado, cucumber, pepperoncini peppers, and olives. Chicken may be mixed in or layered over the salad. Garnish with Parmesan Pepperoncini Crisps, optional (recipe to be posted next week).

Place all the dressing ingredients in a jar with a tight lid. Shake vigorously to blend. Serve with salad.

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