Photo: Romulo Yanes 
Hands-on Time
26 Mins
Total Time
56 Mins
Yield
Serves: 6

Salads for supper don't have to be a snooze, you know. Shake things up with a vibrant, peppery grilled chicken salad tonight.
 

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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