4 whole skinless, boneless chicken breasts
freshly ground black pepper
2 cups Newman's Own® Family Recipe Italian or Light Italian Salad Dressing
2 Tbsp minced garlic
2 sweet onions (Walla Walla or Vidalia), cut into thick slices
1 zucchini, cut into ¼-inch slices
1 yellow squash, cut into ¼-inch slices
1 medium eggplant, cut into ½-inch thick slices
2 heads romaine lettuce
Pound the chicken breasts into paillards, about ¼ inch. Sprinkle with pepper and marinate in ½ cup of salad dressing and 1 tablespoon of garlic for 2 hours.
Marinate the onions, zucchini, squash, and eggplant in ½ cup of the remaining dressing and remaining 1 tablespoon of garlic.
Preheat the grill. Grill the chicken breasts and vegetables over hot coals until charred but not burned and the chicken is cooked through, about 3 minutes per side.
Arrange the grilled vegetables on 4 plates, leaving the center empty. Remove the outside leaves of the lettuce and chop the hearts. Place the chopped lettuce in the center of each plate. Place the grilled chicken on the lettuce and spoon some of the remaining ½ cup of dressing over the top. Garnish with the cherry tomatoes and fresh herbs.
Print this recipe Print