- 1/2 cup olive oil
- 1/2 cup white vinegar or white wine vinegar
- 3 tablespoons McCormick® Salad Supreme® Seasoning
- 1 tablespoon McCormick® Oregano Leaves
- 1 tablespoon Dijon mustard
- 1 pound boneless, skinless chicken breasts
- 8 cups torn mixed greens
- 2 cups sliced vegetables (squash, mushrooms, carrots, radishes, cucumber)
- 1 medium tomato, cut into thin wedges
- In a small bowl whisk together olive oil, vinegar, Salad Supreme(R), oregano and mustard. Pour half of mixture in a large, self-closing plastic bag or glass dish. Add chicken and refrigerate 30 minutes or longer, turning occasionally. Chill remaining mixture.
- Remove chicken from marinade. Grill chicken over medium hot coals for 12-15 minutes or until done. Baste with marinade halfway through cooking. Discard leftover marinade.
- Toss together mixed greens, vegetables and tomato wedges. Arrange on 4 serving plates. Thinly slice chicken. Arrange one chicken breast on top of each plate of greens. Whisk refrigerated Salad Supreme(R) mixture. Drizzle over salads.