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Serve lighter fare in the summertime with this recipe of grilled chicken over salad greens and garden-fresh veggies.
1 1/2 pounds boneless skinless chicken breast halves
1 cup Lawry's® Tuscan Sun Dried Tomato Marinade with Minced Garlic and Olive Oil , divided
2 tablespoons olive oil
2 tablespoons cider vinegar
1 bag (6 ounces) mixed salad greens
1 1/3 cups sliced cucumbers
1 1/3 cups sliced tomatoes
1 1/3 cups sliced radishes
Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, brushing with 1/4 cup of the remaining marinade. Cut chicken into thin slices.
Mix remaining 1/4 cup marinade, oil and vinegar. Toss salad greens and vegetables in large bowl. Top with chicken. Drizzle dressing over salad to serve.
(Amount per serving)