Salads for supper don't have to be a snooze, you know. Shake things up with a vibrant, peppery grilled chicken salad tonight.
8 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
2 large cloves garlic, minced
1 tablespoon chopped fresh oregano, or 1 tsp. dried
Salt and freshly ground black pepper
1 1/2 pounds chicken cutlets
3 red bell peppers, stemmed and seeded
2 romaine hearts, trimmed, leaves separated
1 ounce ricotta salata or Parmesan, thinly sliced
How to Make It
Combine 6 Tbsp. vinegar, 2 Tbsp. oil, garlic, oregano and 1/2 tsp. each salt and black pepper in a small bowl. Divide marinade between 2 ziplock bags. Place chicken in 1 bag and bell peppers in other, turning bags to coat. Marinate at room temperature, turning bags occasionally, for 30 minutes.
Preheat grill or a lightly oiled grill pan to medium-high heat. Remove chicken and bell peppers from bags; discard marinade. Grill chicken and bell peppers, sprinkling with salt and black pepper and turning, until chicken is cooked through and bell peppers have softened, 5 to 6 minutes. Transfer to a cutting board; let chicken rest for 5 minutes before slicing.
Slice chicken and bell peppers into strips; arrange over romaine. Top with cheese. Drizzle with remaining 2 Tbsp. vinegar and 1 Tbsp. oil. Sprinkle with black pepper and serve.