Kristen made this one night for BUNCO and of course I asked for the recipe. I loved that she told me that she really didn't have a recipe, but had just "thrown it together". Here are her instructions:
3-4 boneless skinless chicken breasts (marinated 3-4 hours in Yoshida's gourmet sauce then grilled on the BBQ)
In a large bowl, mix:
1 head each of torn red, romaine and green leaf lettuce
1/2 cup chopped provolone (Kristen had deli sliced provolone, then cut it in thin strips)
1 can black olives
2 ripe Roma tomatoes (slice in thin circles, then cut in half making half moon shape)
1/2 small red onion (cut in thin slices)
3 T. grated Parmesan cheese
Cut chicken in diagonal strips and mix in with the rest of the salad. Serve with Girard Light Caesar Dressing and croutons.
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