3 Large Boneless Chicken Breasts
1/3 Cup Olive Oil
1/2 Cup Lemon Juice
2 Tbsp. Dried Rosemary
2 Tbsp. Dried Oregano
1 Tsp. Black Pepper
1 Tsp. Garlic Powder
5 Cups Lettuce, torn into bite sized pieces
8 Multi Colored Sweet Peppers, cut into strips
1 Can Large Black Olives, 6 oz.
1 Can Black Beans, 15.25 oz., drained
1 Cup Dried Cranberries

Heat oven to broil

In a large bowl, whisk together olive oil, lemon juice and spices. Add chicken breasts and turn to coat.  Let stand 10 minutes. Place on broiler pan and broil 5 to 6 minutes per side, basting with extra marinade,  until lightly browned and meat thermometer inserted into the thickest part of the breast registers 180°F. 

Remove from oven and set aside. Rinse lettuce and tear into bite sized pieces.

Drain and place in large bowl. Rinse and clean peppers. Cut into thin slices and add to bowl. Add dried cranberries. Drain olives and add to the bowl. Drain black beans and add to bowl.

Cut chicken into 1″ cubes and add to bowl. Toss and serve with dressing of your choice.

2 to 3 Large Servings

Submitted by: Cleanfreshcuisine