Ingredients
½cuplight mayonnaise
¼cupolive oil
3tbspwhite vinegar
3tbspwater
¼cupParmesan cheese,finely grated
1tbspfresh lemon juice
1tbspfresh parsley,finely minced
1tbspgranulated sugar
1½tspItalian seasoning
1clovelarge garlic,minced
salt and freshly ground black pepper
1¼lbschicken breasts,boneless skinless
1tbspolive oil,plus more for brushing grill
salt and freshly ground black pepper
1large head romaine lettuce,chopped
1medium cucumber,peeled and chopped
10.5ozgrape,or cherry tomatoes, halved
1cupcroutons,optional
½cupblack olives,sliced
⅓cupred onion,chopped, rinsed under water
Parmesan,finely shredded, for serving
4pepperoncini peppers,for serving, optional
Preparation
Add all dressing ingredients to a blender, season with salt and pepper to taste. Blend well. Chill until ready to use.
Preheat a grill over medium-high heat to 425 degrees F. Cover chicken with plastic wrap and pound chicken to an even thickness with the flat side of a meat mallet.
Brush chicken with olive oil, then season both sides with salt and pepper. Brush grill grates lightly with oil, place chicken on the grill and cook for about 3 to 5 minutes per side (center should register 165 degrees F).
Transfer to a plate, cover with foil and rest for 10 minutes, then cut into cubes.
Place all remaining salad ingredients in a large bowl (or plate individually) and toss. Pour dressing over salad, top with desired amount of parmesan.
Add pepper to each serving if desired and serve immediately after adding the dressing.
