1 pound Chicken Breasts, boneless/skinless, thin 4 oz. portions
4 cups Mixed Greens
2 cups Bibb lettuce, torn
12 each Kalamata Olives, halved
20 each Artichoke hearts, quarter wedges
1/4 cup Pepperoncini, thin sliced
32 each Mozzarella balls, small
12 each Genoa Salami, thin sliced
1/4 cup Parmesan Cheese
Procedure
For Dressing/Marinade: combine white wine vinegar, Montreal Chicken Seasoning, Italian Seasoning and Garlic & Herb Seasoning. Whisk in olive oil.
Split mixture in half, should be roughly 1/2 cup each. In one half, whisk in lemon juice and mayonnaise. Cover and refrigerate until needed.
Marinate chicken with remaining mixture for up to an hour.
Preheat grill to medium high. Remove chicken from marinade, discard any remaining liquid. Grill chicken until well marked on both sides and reaches an internal temperature of 165°F.
Plate each salad with 1 cup of greens, 1/2 cup torn bib, 3 olives halved, 5 artichoke wedges, 1 tablespoon of pepperoncini, 8 mozzarella balls, 3 pieces of salami folded and 1 tablespoon of parmesan.
Top with freshly sliced chicken and dress with 3 tablespoons reserved dressing.
Chef's Tip!
Marinade and dressing would well in a variety of applications. Try using marinade on salmon or shrimp and using your imagination for salad builds!
