Tuesday, September 22, 2009

Insalata Pisani

My husband and I are not big salad fans, but we do try to squeeze one in once a week. I threw this colorful creation together once again using what I had in the house.  It is a very simple recipe that you can adjust to your own tastes.  I marinated the chicken using a McCormick marinade pack and made a simple dressing of olive oil, vinegar, balsamic vinegar, with salt and pepper. You can use whatever cheese is your favorite to sprinkle on top. The result was a healthy, colorful meal with lots of flavor.

1 green bagged salad
4 sweet peppers - two yellow and two red
8-12 oz of grilled chicken boneless breasts, marinated for at least two hours (I used McCormick Peppercorn Marinade)
Olive oil - 2 TBSP for roasting  3 for dressing
1/4 cup balsamic vinegar
2 TBSP white vinegar
Salt and pepper to taste
1/4 - 1/2 cup of shredded Romano cheese

Slice peppers lengthwise and mix with 2 TBSP of oil, freshly grated pepper and salt.  Roast in oven at 400 for around 20 minutes, checking to make sure there is no burning. Grill chicken at 350 for 25 minutes or until no pink in the center.  In a large bowl, toss salad greens with oil, vinegars and salt and pepper. Top salad with chicken, peppers and cheese. Enjoy!

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