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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A chicken salad overflowing with flavor. Place over a mixture of colorful summer vegetables and you have a salad that looks as delicious as it tastes. Ingredients:
8 cups mixed greens, torn |
1 pound chicken breasts, skinless and boneless |
2 cups vegetables (squash, carrots, cucumber, mushrooms, radishes), sliced |
1 medium tomato, sliced into thin wedges |
3 tbsp seasoning (i used mccormick salad supreme seasoning) |
1/2 cup white wine vinegar or white vinegar |
1/2 cup olive oil |
1 tbsp dijon mustard |
1 tbsp oregano leaves |
Directions:
1. Combine salad supreme seasoning, vinegar, olive oil, mustard and oregano in a small sized bowl. Put half of mixture into a large, re-sealable plastic bag or glass dish. Place the chicken in the bag, and refrigerate at least 30 minutes, turning now and then. Chill the left over mixture.
2. Remove the chicken from bag of marinade and grill over medium-hot coals for 12 to 15 minutes (or until done). Halfway through cooking, baste with marinade (discard any leftover).
3. Mix together the greens, vegetables and tomato wedges and place on 4 serving plates. Slice the chicken, thinly, and arrange one piece of chicken onto each plate of greens. Stir the refrigerated Salad Supreme® mixture then drizzle over salads.
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