Italian Marinated Chicken Salad

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A quick-and-easy chicken salad, using our own Classic Italian dressing as a marinade. Chicken can be marinated over night, leaving minutes to cook and toss a simple salad. We chose our smoky Grilled Piquillo Peppers and briny Olive Medley to kick this dish up a notch!

Ingredients:

Chicken:

• 4 boneless, skinless chicken breasts
• Freshly ground black pepper
• DeLallo Natural Coarse Sea Salt
• 1 (16-ounce) bottle DeLallo Classic Italian Dressing, plus more for salad

Salad:

• 1 (12-ounce) DeLallo Grilled Piquillo Peppers in Water
• 1 pound spring mix or leaf lettuce
• 1/4 cup DeLallo Pitted Olive Medley
• 1/4 cup shaved Asiago cheese

Directions:

In a glass baking dish, arrange chicken breasts and poke a few holes with a fork. Rub with salt and pepper to taste. Coat with 1 bottle of dressing. Cover and refrigerate for 2 hours. (You can prepare chicken this way up to 1 day in advance.)

In a large skillet, sauté chicken breasts, about 8 minutes each side (depending on thickness). Cooked through once the juices run clear.

In a large bowl, combine peppers, lettuce and olives. Slice chicken over salad and top with shavings of Asiago and more dressing.

Serves 4 Printer-friendly version