Grilled Chicken Chopped Salad with Italian Dressing

Ingredients

• 1/2 cup light mayonnaise
• 1/4 cup olive oil
• 3 Tbsp white vinegar
• 3 Tbsp water
• 1/4 cup finely grated Parmesan cheese
• 1 Tbsp fresh lemon juice
• 1 Tbsp finely minced fresh parsley
• 1 Tbsp granulated sugar
• 1 1/2 tsp Italian seasoning
• 1 large clove garlic, minced
• Salt and freshly ground black pepper
• 1 1/4 lbs boneless skinless chicken breasts
• 1 Tbsp olive oil, plus more for brushing grill
• 1 large head romaine lettuce, chopped
• 1 medium cucumber, peeled and chopped
• 1 pkg. grape or cherry tomatoes, halved
• 1 cup croutons, optional
• 1/2 cup sliced black olives
• 1/3 cup chopped red onion, rinsed under water
• Finely shredded parmesan, for serving
• 4 pepperoncini peppers, for serving, optional

Directions

1. For the dressing, put all of the dressing ingredients in a blender and add salt and pepper to your liking; about 3/4 tsp salt and 1/4 tsp pepper is a good guide. Blend until smooth, then refrigerate until you need it.
2. For the chicken, heat the grill to medium-high, aiming for 425 degrees. Set the chicken under plastic wrap and use the flat side of a meat mallet to pound it to an even thickness. Coat the chicken with olive oil, then season each side with salt and pepper. Lightly oil the grill grates, add the chicken, and grill for about 3 – 5 minutes per side, until the middle reaches 165. Move the chicken to a plate, tent it with foil, and let it sit for 10 minutes before cutting it into cubes.
3. For the salad, add all of the remaining salad ingredients to a large bowl, or arrange them on individual plates, and toss. Drizzle the dressing over the salad and finish with as much parmesan as you like. Add a pepper to each serving if you want, and serve right away once the dressing is on.