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August 8, 2014

Marinated Three Cheese Italian Chicken Salad

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There are certain things that you never want to repeat.  Like that time when your chair was pulled out from underneath you and you fell in front of the entire class.  Hypothetically, of course.  Not that anything like that happened to me in 10th grade.  *Ahem.*

But then there are other things.  Things that you want to repeat day after day.  Things like Birthdays! Christmas!  This Marinated Three Cheese Italian Chicken Salad!

Ok, I know that last one may seem like an exaggeration, but since the summer started, my husband Jake and I have literally been eating some version of this salad every single day after work.  And the amazing part is that we’re not sick of it!  Quite the contrary, in fact.

This salad is everything you have been looking for:  it’s easy. tasty. healthy.  And uses just 4 ingredients!

So do yourself a favor.  Run to ShopRite, pick up some Special Edition Three Cheese Italian Dressing, and make this salad tonight!  I guarantee this will become your new summer go-to dinner.

MARINATED THREE CHEESE ITALIAN CHICKEN SALAD

Ingredients:

1 lb boneless skinless chicken breast
½ cup ShopRite Special Edition Three Cheese Italian Dressing, divided
2 large cucumbers
4 tomatoes

Directions:

Cut each chicken breast into three even pieces and place into a ziplock bag.   Add ¼ cup of the ShopRite Special Edition Three Cheese Italian Dressing.  Place bag into the refrigerator for at least 20 minutes and up to 24 hours.

When you are ready to cook the chicken, preheat the grill.  In our house, Jake is in charge of the grilling.  He says the best way to grill the chicken is to keep the front and back burners on high, but keep the middle one off.  Place the chicken up in middle of the grill so that it is not directly over the flames and is only getting indirect heat.  Grill the chicken for 6-8 minutes and then flip for another 5 minutes on the other side, until chicken is cooked through.

While the chicken is cooking, dice the tomatoes and cucumbers.  Toss the tomatoes and cucumbers in the remaining ¼ cup of dressing.  Divide the salad onto 4 bowls or plates.

Once the chicken is done, top each plate of salad with the warm chicken and serve.  Enjoy!

Dana - Grilled Chicken Salad 1 (800x519)

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