When it's hot and humid out, the last thing I want to do is turn on the oven or stovetop! Whenever we grill chicken, I always throw some extra on the grill for later in the week. A greek salad topped with chicken was my latest creation this week. Below is the recipe - but I'm not even sure I should call it a recipe. It's so easy and can be done with any type of salad or meat you have in the fridge.
Grilled Chicken: We always marinate ours in low-fat italian dressing. I like to use Ken's Italian w/Aged Romano dressing. Boneless and skiness chicken breasts or tenders are what we grill.
Salad: I tossed together romaine lettuce, grape tomatoes, sliced red onion, crumbled lite feta cheese and pitted kalamata olives. For the dressing I used Kraft's Greek Vinegrette and also drizzled some extra-virgin olive oil on top.
This was the perfect 'cool' meal. My husband is not a big salad eater, but the chicken on top satisfied him along with some crusty ciabatta bread.