Grilled Chicken Salad

• 12 cup olive oil
• 12 cup white wine vinegar
• 3 tablespoons Salad Supreme dry seasoning (McCormick's)
• 1 tablespoon oregano
• 1 tablespoon Dijon mustard
• 1 lb boneless skinless chicken breast
• 8 cups torn mixed salad greens
• 2 cups sliced vegetables (squash, mushrooms, carrots, radishes, cucumber, etc.)

1. In small bowl, mix together olive oil, vinegar, Salad Supreme, oregano, and mustard.
2. Whisk until blended well.
3. Pour half of mixture in a large zip-top plastic bag; add chicken and refrigerate 30 minutes or longer, turning occasionally.
4. Chill remaining marinade to be used later.
5. Remove chicken from marinade; grill over medium hot coals for 12-15 minutes or until done.
6. Baste with marinade during cooking.
7. Toss mixed salad greens, and vegetables.
8. Arrange on 4 serving plates.
9. Thinly slice chicken.
10. Arrange one chicken breast on top of each plate of greens.
11. Whisk refrigerated marinade and drizzle over salad.

olive oil, white wine vinegar, salad supreme dry seasoning, oregano, mustard, chicken breast, vegetables

Taken from www.food.com/recipe/grilled-chicken-salad-25998 (may not work)