Recipes:
## **Grilled Chicken and Vegetable Salad**
*Serves 4*
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### **Ingredients**
* 4 skinless, boneless chicken breasts (4 ounces each)
* 1 teaspoon lemon-pepper seasoning
* 1 red or green bell pepper, cut into thick slices
* 2 zucchini, cut into 1-inch chunks
* 4 green onions
* 1 head romaine lettuce
* 8 cherry tomatoes, halved
* ½ cup Italian salad dressing
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### **Make Ahead**
You can prepare the grilled chicken and vegetables **up to 2 hours ahead**. Refrigerate until ready to serve.
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### **Directions**
1. **Grease grill rack.** Preheat grill to medium. Sprinkle chicken with lemon-pepper seasoning. Arrange chicken, bell pepper, zucchini and green onions on grill rack.
2. **Grill**, turning several times, until vegetables are tender and chicken is cooked through, about **15 minutes**. Tear lettuce; place in a large salad bowl. Add cherry tomatoes; toss.
3. **Slice cooked chicken** into bite-size pieces.
4. **Place chicken and vegetables** over lettuce. Pour dressing over salad; toss well.
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### **Variation**
For a colorful presentation, use **red leaf lettuce**. Or, try a mixture of salad greens for different textures.
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### Make It Quicker
Have clean lettuce on hand in a moment’s notice. Wash lettuce beforehand and store in a resealable plastic bag with a damp paper towel. The lettuce should keep for about **a week**.
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