Preheat grill to medium-high heat.
Remove chicken from marinade and drain. Place on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
In a large bowl, combine Romaine, celery, onion, peas, tomatoes and toss with enough vinaigrette to coat.
In a food processor, add the crumbled feta and mayonnaise. Blend until smooth.
Place the tossed salad on a dinner plate and top with the feta mixture and grilled chicken or beef.
Difficulty: ................. beginners
Preparation: ............ about 40 minutes
Servings: ................. 5
1 head romaine lettuce- rinsed, dried and chopped
4 stalks celery, chopped
1 onion, chopped
1 (15 ounce) can baby peas
2 ripe tomatoes, cut into wedges
6 ounces crumbled feta cheese
1 1/2 cups mayonnaise
1/2 cup vinaigrette salad dressing
6 ounces marinated chicken
Health info:
Calories: 755
1. Sift flour and salt into a bowl. Make a well in the center and add tepid water, olive oil...
Wash the lettuce, tear it and place it in the mixing bowl. Add the cucumbers, tomatoes, onions and...
Combine garlic, mayonnaise, lemon zest, lemon juice, and red wine vinegar in a medium bowl. Slowly w...
Place artichokes, cucumber, tomatoes, bell pepper, onion and olives in a large serving bowl. Whisk ...
Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until...