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Grilled Italian Chicken Salad with Romaine Spears and Red Peppers

  • Author: Laura


  • 4 large boneless, skinless chicken breasts (about 11/2 lbs.)
  • 11/2 cups Wish-Bone® Italian Dressing, divided
  • 4 lemons, cut in half
  • 1 red bell pepper, sliced into thick strips
  • 2 cups panko bread crumbs
  • 1/2 cup flat-leaf parsley
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • Kosher salt and ground black pepper
  • 3 heads romaine lettuce hearts, quartered lengthwise


  1. Preheat oven 350°.
  2. Add chicken and 1 cup Wish-Bone® Italian Dressing in large resealable plastic bag; turn to coat. Close bag and marinate in refrigerator 1 hour.
  3. Remove chicken from marinade, discarding marinade. Heat large nonstick grill pan over medium heat and cook chicken, turning once, 15 minutes or until chicken is thoroughly cooked. Grill lemons and red pepper, turning once, 5 minutes; set aside.
  4. Pulse bread crumbs, garlic, parsley, olive oil and salt and pepper in food processor several times until crumbs turn bright green. Spread crumbs on baking sheet, then bake 7 minutes or until crispy.
  5. Arrange lettuce on large platter, then top with grilled chicken and peppers. Drizzle with remaining Dressing. Sprinkle with some of the toasted bread crumbs, reserve remaining crumbs to use another day. Then squeeze grilled lemons over salad. Garnish, if desired, with parsley.
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