Grilled Lemon-Herb Chicken Salad

Ingredients

• 1.5 cups bell pepper rings yellow thinly sliced
• 12  cherry tomatoes halved
• 1 tablespoon basil dried
• 1 tablespoon parsley flakes dried
• 1 tablespoon garlic minced
• 3 tablespoons dressing fat-free italian
• 0.3 cup juice of lemon 
• 1 tablespoon olive oil 
• 0.5 teaspoon pepper 
• 1.5 cups onion red separated thinly sliced
• 12 ounce roasted peppers red drained
• 10 ounce mediterranean-blend salad greens 
• 0.3 teaspoon salt 
• 24 ounce skinned 

Equipment

• blender
• grill
• ziploc bags

Directions

1. Combine first 5 ingredients in a large zip-top plastic bag.
2. Add chicken to bag; seal bag. Marinate in refrigerator 8 hours.
3. Place roasted peppers and Italian dressing in a blender; process until smooth (dressing will be thick). Set aside.
4. Prepare grill.
5. Remove chicken from bag; discard marinade.
6. Sprinkle salt and pepper over chicken.
7. Place chicken on grill rack coated with cooking spray; cover and grill 6 minutes on each side or until done.
8. Cut each breast half diagonally into strips.
9. Divide salad greens evenly among six plates. Top each serving with 1 sliced breast half, 1/4 cup yellow pepper, 1/4 cup onion, 2 tomatoes, and 1/4 cup roasted pepper dressing.