Grilled Chicken Spinach Salad
- 2 lbs. of cut chicken breast
- 1 bottle of lemon pepper marinade
- 1 package of Good Season's Italian Dressing (mixed to package directions using olive oil)
- 1 bag of fresh Spinach
- 1 bottle of Danish Marinated Feta Cheese
- 1 cup of chopped onions
- Salad Topping
Marinate the chicken in the lemon pepper marinade for at least 6 hours. Then grill the chicken, let it chill in the fridge for 24 hours.
Wash and strain the spinach. Place in a bowl, add onions and feta.
Toss salad. Add chicken, toss again. Add dressing. Add the topping.
By LRP from LOWELL, MASS
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