Colors of Life Salad

Ingredients

• 1 tablespoon finely chopped shallot
• 3 tablespoons balsamic vinegar
• 1 1/2 tablespoons olive oil
• salt
• fresh ground black pepper, to taste
• 4 boneless skinless chicken breasts
• nonstick cooking spray
• 8 cups green leaf lettuce, washed and torn into bite-sized pieces
• 1/2 cup sliced large black olives
• 1 large red bell pepper, stemmed, seeded and diced

Directions

1. 1

   For the balsamic vinaigrette:.

2. 2

   Place the shallots and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper.

3. 3

   (This can be made in advance and stored in the refrigerator for up to 3 days.)

4. 4

   For the grilled chicken:.

5. 5

   Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high.

6. 6

   Season the chicken breasts with salt and pepper.

7. 7

   Grill the chicken on both sides until it is cooked through, about 4 to 6 minutes per side depending on the thickness. Transfer the chicken breasts to a cutting board and let cool.

8. 8

   (The chicken can be grilled in advance and stored in the refrigerator for up to 2 days.)

9. 9

   For the green salad:.

10. 10

    Slice the chicken breasts into strips and place them in a mixing bowl. Add the black olives, red bell pepper and half of the balsamic vinaigrette.

11. 11

    Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the chicken, black olive and red bell pepper mixture on top and serve.