2 chicken breasts
3/4 cup DCD White Chocolate Lemon Peppercorn Dressing, divided
1 large bag mixed spring greens
1 package cherry or grape tomatoes, sliced in half
1 small red onion, sliced
1 red bell pepper, seeded and sliced
Parmesan cheese, grated
1) Using a fork, pierce chicken breast several times. Place into a medium bowl and pour in ½ cup Lemon Peppercorn Dressing. Toss to coat and let marinate in the refrigerator for 1-2 hours.
2) Preheat grill. Place chicken onto grill and cook for 4-6 minutes per side, or until internal temperature reaches 165 degrees F. Remove chicken and cover with aluminum foil.
3) Combine spring greens, tomatoes, red onion and peppers in a large bowl. Toss with remaining dressing and portion into bowls. Slice chicken and portion on top of salads. Garnish with Parmesan cheese and enjoy!