Greek Salad Dressing
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons crushed oregano
1 teaspoon salt
a pinch of pepper
Meat and Marinade
2 boneless, skinless chicken breasts
1/2 cup bottle steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
Salad
1/2 a head of iceberg lettuce, shredded
1 small can black olives, pitted sliced drained
1/2 cup crumbled feta cheese
1/2 red onion, sliced
1/2 cup mushrooms, sliced
Make the Salad Dressing. You may use your favorite Italian or Greek Salad dressing or make your own from the list of ingredients.
Make the Bourbon Street Marinade. Combine all the ingredients except the chicken in a plastic food storage bag and mix well.Add the chicken and seal the bag. Refrigerate for at least 2 hours or overnight.
Grill the Chicken, Mushrooms and Onions. Heat a George Foreman grill. Cook the chicken breast until completely done. Remove the chicken from the grill and let rest for 5 minutes. Wipe the grill clean and grill the sliced mushrooms and onions.
Build the Salad. Fill two large plates with a bed of lettuce. Add the olives and feta cheese. with grilled onions and mushrooms. Thinly slice the chicken breasts and place on top of the salad. Serve the salad dressing on the side.
Makes 2 large dinner salads