Hawaiian Grilled Chicken Salad

This is a great way to use up leftover grilled chicken! I got it from Taste of Home's Quick Cooking magazine.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  grilled boneless skinless chicken breast halves
• 1⁄4 cup  Catalina dressing
• 1⁄2 teaspoon lemon-pepper seasoning
• 1⁄2 teaspoon garlic powder
• 1  bunch romaine lettuce, torn
• 2  medium tomatoes, seeded and chopped
• 1  cup  sliced cucumber (optional - the original recipe called for them, but I don't like cukes)
• 3  green onions, sliced

• Dressing

• 1⁄3 cup olive oil or 1⁄3 cup  vegetable oil
• 1⁄4 cup lemon juice
• 1⁄4 cup honey
• 1⁄4 cup  honey mustard
• 1  clove garlic, minced
• 1⁄4 teaspoon dried tarragon
• 1⁄4 teaspoon dried rosemary, crushed

Directions

1. Place the chicken in a microwave-safe dish.
2. Combine salad dressing, lemon-pepper, and garlic powder; pour over chicken.
3. Cover and microwave on Medium (50% power) for 2-3 minutes or until heated through.
4. Meanwhile, in a jar with a tight-fitting lid, combine the oil, lemon juice, honey, mustard, garlic, tarragon, and rosemary; shake well.
5. On four plates, arrange the lettuce, tomatoes, cucumbers (if desired), and onions.
6. Top with chicken and drizzle with dressing.
7. You can also vary the salad by adding mandarin oranges or pineapple chunks.
8. If you don't have honey mustard, you can substitute 2 Tbsp dijon mustard and 2 Tbsp honey.
9. Note: This was made in an 850-watt microwave.
10. Adjust time as necessary for your own!