Wednesday's Menu

Summer Vegetable Salad with Grilled Chicken & Roasted Garlic Vinaigrette

Ingredients:
1/3 to 1/2 cup bottled roasted garlic vinaigrette dressing, or balsamic vinaigrette, divided
1 Red, Yellow or Green Bell Pepper, cut into julienne strips
1 cup sliced mushrooms
1 medium yellow squash or zucchini, diagonally sliced
3 skinless, boneless chicken breasts or thighs
1 package Field Greens or European Salad Blend or other variety
1/4 cup shredded mozzarella cheese

· Toss together sliced bell pepper, mushrooms and squash with 1 tablespoon of the salad dressing, in bowl. Set aside.

· Brush chicken breasts with 1 tablespoon salad dressing. Place on grill or broiler pan. Grill chicken for 6 minutes. Turn chicken; arrange cut vegetables on a grilling tray or broiler pan. Grill chicken and vegetables for 5 to 6 minutes more, or till chicken is no longer pink in the center, and vegetables are lightly charred.

· Pour salad blend into large bowl. Add grilled vegetables to salad; toss with 1/4 cup salad dressing. Arrange salad mixture on three serving plates.

· Slice chicken thinly; arrange slices over each of the salads. Drizzle a little more dressing over chicken; sprinkle with cheese.