Mediterranean Chicken Salad

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 cups sun-dried tomato and oregano salad dressing
• 4 skinless, boneless chicken breast halves
• 2 red bell peppers, halved and seeded
• 1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces
• 1 cup black olives, drained
• 4 ounces feta cheese, crumbled
• 1/2 cup sun-dried tomato and oregano salad dressing

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the chicken breasts in a shallow dish, pour in the larger portion of the sun-dried tomato and oregano dressing, turn to coat, cover, and refrigerate for at least 30 minutes.

2. Heat a grill pan or outdoor grill over medium-high heat. Place the bell pepper halves cut side down and cook for about 5 minutes until charred, then turn and cook 2 to 3 minutes more until softened. Set aside to cool slightly, then slice.

3. Remove the chicken from the marinade and discard the used marinade. Grill the chicken for 5 to 6 minutes per side, until the thickest part reaches 165°F (74°C).

4. Let the chicken rest for 5 minutes, then slice it into strips.

5. Place the torn romaine in a large bowl. Add the drained black olives and the crumbled feta cheese.

6. Add the sliced peppers and chicken on top of the salad.

7. Drizzle with the remaining dressing, toss gently to combine, and serve immediately.