Grilled Chicken Salad with Roasted Red Pepper Dressing by Beth Chen

Ingredients

• 1 cup Extra Virgin Olive Oil
• .5 cup Apple Cider Vinegar
• 1 tsp Worcestershire Sauce
• 1 Tbsp Oregano, Dried
• .5 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt
• .5 tsp Black Peppercorns, Ground Fresh
• 3 lb Chicken Tenders
• 12 oz Roasted Red Pepper
• .5 cup Thrive Market Organic Extra Virgin Olive Oil Spray
• .25 cup Red Wine Vinegar
• .25 tsp Garlic Powder
• .5 tsp Oregano, Dried
• .5 tsp Smoked Paprika
• Salt
• Pepper
• 10 oz Lettuce, Spring Mix Salad Greens
• .5 Kalamata Olives
• .5 Red Onion
• 4 oz Goat Cheese
• 4 Bread