Grilled Chicken Salad

1. 1

   In small bowl, mix together olive oil, vinegar, Salad Supreme, oregano, and mustard.

2. 2

   Whisk until blended well.

3. 3

   Pour half of mixture in a large zip-top plastic bag; add chicken and refrigerate 30 minutes or longer, turning occasionally.

4. 4

   Chill remaining marinade to be used later.

5. 5

   Remove chicken from marinade; grill over medium hot coals for 12-15 minutes or until done.

6. 6

   Baste with marinade during cooking.

7. 7

   Toss mixed salad greens, and vegetables.

8. 8

   Arrange on 4 serving plates.

9. 9

   Thinly slice chicken.

10. 10

    Arrange one chicken breast on top of each plate of greens.

11. 11

    Whisk refrigerated marinade and drizzle over salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.