Grilled Chicken and Vegetable Salad with Lemon Poppyseed Dressing

• 1 ½ lb chicken breast strips
• Kosher salt and freshly ground pepper
• 1 c broccoli florets
• 1 c green pepper, sliced into rings
• 1 c grape tomatoes
• 1 c white mushrooms, sliced
• 2 tbsp extra virgin olive oil
• 1 lb Organic Half and Half Salad Greens
• 4 oz shaved Parmesan
• 1 bottle poppyseed dressing

Heat a grill or grill pan to medium high heat. Season chicken with salt and pepper and set aside.

Tear off one 15-inch sheet of aluminum foil. Place veggies on foil. Drizzle with oil and season with salt and pepper. Gently close foil pack. Place chicken strips and foil pack on grill coated with cooking spray. Cook chicken on all sides until juices run clear and no pink remains, 7-10 minutes. When chicken is done, remove both chicken strips and veggie foil pack.

Place salad greens, chicken and veggies in a large mixing bowl. Pour half a bottle of dressing over salad mixture and toss with tongs to thoroughly combine. If mixture seems a little dry, add more salad dressing to taste.

Sprinkle Parmesan over the salad mixture and serve.