1/2 c. bottled Italian dressing
2 heads romaine, chopped
1 red pepper, cut into 1/4 inch squares
1 English cucumber, cut into slices, then quartered
16 grape tomatoes, cut in half
1/3 cup black olives, sliced
1/4 cup red onion, diced
1 can garbanzo beans, drained and rinsed
5-6 slices provolone cheese, cut into small squares
1/2 c sliced pepperoni, cut in half
4 pepperoncinis, sliced
1 lemon, zested
8 Tbsp lemon juice (from zested lemon)
(note, if you don't have enough lemon juice, make up the difference with red wine vinegar)
2 large garlic cloves, pressed through garlic press
1 Tbsp honey
1 tsp dried oregano (or 1 Tbsp fresh oregano)
1/3 c. Extra Virgin olive oil
Marinade chicken breasts in Italian dressing at least 4 hours or overnight. Grill chicken until done. Then slice or chop into bite-sized pieces. Place into a bowl.
While chicken is marinading, combine all the other ingredients in a large salad bowl as shown in photo above.
Make dressing by combining all the ingredients together except olive oil. Whisk oil into the rest of the ingredients, until well combined.
I also made Italian bread croutons by toasting Italian bread, topped with olive oil, Italian spice and a pinch of salt on top. Toast until crunchy, but not too brown. You can serve the bread on the side or cut up and add to the salad.
This makes 5 generous dinner salads. It is light and delicious.