Grilled Chicken Greek Salad

Ingredients

• 1 pound Boneless, Skinless Chicken Breasts, Cut Into Strips
• 1-¼ cup Greek Salad Dressing, Such As Ken's, Plus More For Serving
• 2 Roma Tomatoes, Seeded And Diced
• ½ Green Bell Pepper, Stem And Seeds Removed Then Diced
• 1 clove Garlic, Minced
• 1 head Romaine Lettuce, Cut Into Bite Size Pieces

Directions

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

1. Place the chicken strips in a bowl and toss them with most of the Greek salad dressing, keeping some dressing aside for serving. Cover and refrigerate for at least 30 minutes to marinate.

2. Combine the diced Roma tomatoes, diced green bell pepper and minced garlic in a bowl. Add a little of the reserved dressing, toss, and set aside.

3. Heat a grill to medium-high, about 400°F (204°C). Thread or lay out the marinated chicken strips and discard the used marinade.

4. Grill the chicken for about 4 to 5 minutes per side, until it reaches 165°F (74°C) in the thickest part and no pink remains. Rest for 2 minutes.

5. Wash and dry the romaine pieces and place them in a large serving bowl. Top with the grilled chicken and the tomato-pepper mixture, drizzle with reserved dressing, and serve.