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Place chicken breasts in dish, cover with lemon juice, garlic, and rosemary. Season liberally with salt and pepper. Cover with cellophane and refrigerate for 1 hour.
In the meantime, gather your favorite fresh vegetables and coat with olive oil.
Grill marinated chicken breasts and vegetables on medium-high heat. Grill chicken for 10 minutes on one side, then for 5 minutes on the other side, or until chicken is cooked through and juices run clear.
Grill vegetables until they are tender, turning frequently.
On a cutting board, slice the grilled vegetables into large pieces.
Toss lettuce and greens in your favorite salad dressing.
Top greens with chicken and vegetables, and drizzle on additional dressing to create one gorgeous and bountiful entree salad!