Grilled Chicken and Vegetable Salad
Homemade lemon-pepper seasoning costs less than store-bought and has a naturally fresher flavor. Simply mix finely grated lemon zest of 1 lemon with 2 tablespoons cracked black peppercorns for this Grilled Chicken and Vegetable Salad.
4 skinless, boneless chicken breasts (4 ounces each)
1 tsp lemon-pepper seasoning
1 red or green bell pepper, cut in thick slices
2 zucchini, cut into 1-inch chunks
4 green onions
1 head Romaine lettuce
8 cherry tomatoes, halved
1/2 cup Italian salad dressing
Grease grill rack. Preheat grill to medium. Sprinkle chicken with lemon-pepper seasoning. Arrange chicken, bell pepper, zucchini and green onions on grill rack.
Grill, turning several times, until vegetables are tender and chicken is cooked through, about 15 minutes. Tear lettuce; place in a large salad bowl. Add cherry tomatoes; toss.
Slice cooked chicken into bite-size pieces.
Place chicken and vegetables over lettuce. Pour dressing over salad; toss well.
Grilled Chicken and Vegetable Salad tip: Have clean lettuce on hand in a moment's notice. Wash lettuce beforehand and store in a resealable plastic bag with a damp paper towel. The lettuce should keep for about a week.