Greek Chicken Salad Plate
1 lb boneless chicken breast
1 head romaine lettuce
½ can chickpeas (rinsed and drained)
Greek Salad Dressing
Vidalia Onion (VERY finely sliced)
I place the raw chicken breasts into a food storage container and top with greek dressing in the morning before I leave for the day. Before dinner, I pull out the chicken breasts and discard the leftover marinade. NEVER save marinade that has been in contact with raw meat because there is risk for foodborne illness. Cook the chicken either on the grill or in the oven and then dice to top salad.