Ingredients

The following ingredients have 4 Servings
  • 1/2 cup light mayonnaise
  • 1/4 cup olive oil
  • 3 Tbsp white vinegar
  • 3 Tbsp water
  • 1/4 cup finely grated Parmesan cheese
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp finely minced fresh parsley
  • 1 Tbsp granulated sugar
  • 1 1/2 tsp Italian seasoning
  • 1 large clove garlic, (minced)
  • Salt and freshly ground black pepper
  • 1 1/4 lbs boneless skinless chicken breasts
  • 1 Tbsp olive oil, (plus more for brushing grill)
  • Salt and freshly ground black pepper
  • 1 large head romaine lettuce, (chopped)
  • 1 medium cucumber, (peeled and chopped)
  • 1 (10.5 oz) pkg. grape or cherry tomatoes, (halved)
  • 1 cup croutons ((optional))
  • 1/2 cup sliced black olives
  • 1/3 cup chopped red onion, (rinsed under water)
  • Finely shredded parmesan, (for serving)
  • 4 pepperoncini peppers, (for serving (optional))

Instruction

  • To make the dressing: Add all dressing ingredients to a blender, season with salt and pepper to taste (I used about 3/4 tsp salt 1/4 tsp pepper). Blend well. Chill until ready to use.
  • To grill the chicken: Preheat a grill over medium-high heat to 425 degrees. Cover chicken with plastic wrap and pound chicken to an even thickness with the flat side of a meat mallet. 
  • Brush chicken with olive oil then season both sides with salt and pepper. Brush grill grates lightly with oil, place chicken on grill and cook about 3 - 5 minutes per side (center should register 165). Transfer to a plate, cover with foil and rest 10 minutes, then cut into cubes.
  • To make the salad: Place all remaining salad ingredients in a large bowl (or plate individually) and toss. Pour dressing over salad, top with desired amount of parmesan. Add a pepper to each serving if desired and serve immediately after adding dressing.