Rating: 4.5 stars
27 Ratings
  • 5 star values: 22
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

cook:
15 mins
additional:
35 mins
total:
1 hr
prep:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

720 calories; protein 33.2g; carbohydrates 23g; fat 51.5g; cholesterol 93.7mg; sodium 2213.2mg. Full Nutrition
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