|1||pkg PERDUE® HARVESTLAND® Organic Chicken Breast|
|1/4||tsp. black pepper|
|1||tbsp. Dijon mustard|
|1/4||cup olive oil|
|4||cups shredded romaine lettuce|
|2||cups green beans, cooked tender-crisp|
|2||cups baby red potatoes, cooked and halved|
|1||cup cherry tomatoes, halved|
|1/2||cup Kalamata olives|
Heat a lightly greased grill or grill pan to medium high heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill the chicken breasts 3 to 4 minutes on each side. While grilling, baste the chicken with the juice of one of the lemons. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 5 minutes, then slice into strips.
Top salad with slices of cooked chicken breast. Finish with a drizzle of the remaining salad dressing and serve.
Lay shredded romaine on a large platter. Toss both green beans and red potatoes in 2 tablespoons of salad dressing and arrange over romaine. Arrange cherry tomatoes and Kalamata olives on the platter.
On a cutting board, mash garlic cloves with the remaining 1/4 teaspoon salt to make a paste. In a bowl, whisk together the garlic, the juice of the remaining 2 lemons, mayonnaise, Dijon mustard, and remaining 1/8 teaspoon black pepper. While whisking, drizzle in the olive oil and set aside.