Grilled Chicken Salad With Balsamic Dressing

• FOR THE SALAD:
• 3 whole Skinless, Boneless Chicken-breast Halves
• 1 cup Buttermilk
• 1/2 teaspoons Italian Seasoning
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Pepper
• 1/4 teaspoons Salt
• 1 Tablespoon Vegetable Oil
• 10 cups Chopped Mixed Greens (I Use 50% Romain & 50% Spring Mix)
• 1 pint Grape Tomatoes, Halved Or Whole
• 1 whole Avocado, Peeled, Pitted And Chopped
• 1 whole Large Cucumber, Sliced And Quartered
• 12 whole Pepperoncini Peppers
• 1 cup Pitted Kalamata Olives (optional)
• 12 pieces Parmesan Pepperoncini Crisps (optional), Recipe Posted Separately
• FOR THE DRESSING:
• 2/3 cups Balsamic Vinegar
• 1/3 cups Extra Light Tasting Olive Oil
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Salt
• 1/2 teaspoons Italian Seasoning

1. Pound chicken breasts to an even thickness, about 1/2-inch or so. Combine the next 5 ingredients (buttermilk through salt) in a large zip lock bag. Add chicken, seal bag and squish it around to coat the chicken in the marinade. Refrigerate for 2 hours to overnight.
2. Preheat a grill pan on medium high. Brush it with vegetable oil. Drain off the chicken marinade and put chicken into the grill pan. Grill chicken breasts for 4 minutes on the first side to get dark grill marks. Turn them over and cook for about 2 minutes on the second side or until cooked through (internal temperature of 160 F and juices should run clear and not be pink). Remove chicken from pan. Allow to cool for a few minutes. Cut into half-inch strips.
3. In a large mixing bowl, combine mixed greens, tomatoes, avocado, cucumber, pepperoncini peppers, and olives. Chicken may be mixed in or layered over the salad. Garnish with Parmesan Pepperoncini Crisps, optional (recipe posted separately).
4. Place all the dressing ingredients in a jar with a tight lid. Shake vigorously to blend. Serve with salad.

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Taken from tastykitchen.com/recipes/salads/grilled-chicken-salad-with-balsamic-dressing/ (may not work)