Grilled Lemon-Herb Chicken Salad

• 1/4 cup lemon juice
• 1 tablespoon dried basil
• 1 tablespoon dried parsley flakes
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 6 (4-ounce) skinned, boned chicken breast halves
• 1 (12-ounce) bottle roasted red peppers, drained
• 3 tablespoons fat-free Italian dressing
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• Cooking spray
• 1 (10-ounce) bag Mediterranean-blend salad greens or 12 cups mixed salad greens
• 1 1/2 cups thinly sliced yellow bell pepper rings
• 1 1/2 cups thinly sliced red onion, separated into rings
• 12 cherry tomatoes, halved

1. Combine first 5 ingredients in a large zip-top plastic bag. Add chicken to bag; seal bag. Marinate in refrigerator 8 hours.
2. Place roasted peppers and Italian dressing in a blender; process until smooth (dressing will be thick). Set aside.
3. Prepare grill. Remove chicken from bag; discard marinade. Sprinkle salt and pepper over chicken. Place chicken on grill rack coated with cooking spray; cover and grill 6 minutes on each side or until done. Cut each breast half diagonally into strips.
4. Divide salad greens evenly among six plates. Top each serving with 1 sliced breast half, 1/4 cup yellow pepper, 1/4 cup onion, 2 tomatoes, and 1/4 cup roasted pepper dressing.

lemon juice, basil, parsley flakes, garlic, olive oil, red peppers, italian dressing, salt, pepper, cooking spray, salad greens, yellow bell pepper, red onion, cherry tomatoes

Taken from www.myrecipes.com/recipe/grilled-lemon-herb-chicken-salad (may not work)