4 boneless, skinless chicken breasts
Salt and freshly ground pepper
1 cup Marie’s Greek Vinaigrette, divided
6 cups baby spinach leaves (about 6 oz)
2 medium yellow bell peppers, diced
2 medium tomatoes, cut into wedges
1 small red onion, sliced and separated into rings
1 small cucumber, sliced
1/2 cup Kalamata olives (optional)
Prepare grill for medium heat. Season chicken with salt and pepper. Coat chicken with 1/4 cup Marie’s Greek Vinaigrette. Grill 5 minutes on each side or until meat thermometer registers 165°F. Cool 5 minutes; slice.
Divide spinach between four plates. Top with bell peppers, tomatoes, onion and cucumber. Top with chicken and olives. Drizzle remaining Marie’s Greek Vinaigrette over salads.