Italian Chicken Salad
|Boneless skinless chicken breasts||2|
|Skinless boneless chicken breasts||2|
|Extra virgin olive oil||1⁄4 Cup (4 tbs), divided|
|Assorted greens||5 Cup (80 tbs), washed and drained|
|Red onion||1 Medium, thinly sliced|
|Tomatoes||2 , sliced|
|Sliced black olives||1⁄2 Cup (8 tbs)|
|Lemons||2 , freshly squeezed juice|
|Lemon||2 , freshly squeezed juice|
|Dried oregano||2 Teaspoon|
|Dried basil||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Capers||2 Tablespoon, drained|
|Parmesan cheese||1 Tablespoon, freshly grated (Use Fresh)|
Use high-quality Parmesan cheese and grate it yourself for best results.
Cut chicken into 1-inch strips.
O Preheat stovetop grill.
Brush grill lightly with oil and cook chicken strips over medium-high heat until done, about 5 minutes, turning as needed.
Chicken is done when it is slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove from grill and reserve.
Divide and arrange greens on individual salad plates.
Put onions, tomatoes, olives, and chicken strips over greens.
Mix remaining oil, lemon juice, oregano, basil, garlic, salt, and pepper.
Drizzle over salads.
Sprinkle with capers and freshly grated Parmesan cheese.