Ingredients

• 2-3 boneless, skinless chicken breasts, 8 ounces each cooked and chopped
• 8-10 cups (about 1 pound) of mixed salad greens (mesclun, mache, watercress, baby arugula)
• ½ cup Marino Balsamic Vinaigrette salad dressing
• ⅓ cup Walnut pieces
• ⅓ cup Dried Cranberries
• ½ cup feta cheese
• 2 tsp Vitale Extra Virgin Olive Oil
• Salt & pepper

Directions

Heat pan grill or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons Vitale Extra Virgin Olive Oil, salt and pepper. Grill or pan-fry chicken 6 to 7 minutes on each side until golden brown and no longer pink inside. Remove from heat and let rest 5 minutes.

Wash and dry salad greens, place on large serving platter. Drizzle over about ½ cup of Marino Balsamic Vinaigrette salad dressing. Toss well to coat. Season with salt and pepper.

Arrange rows of chopped chicken, dried cranberries, chopped walnut and feta cheese on top of dressed salad mix on large serving platter, and serve.