Italian Chicken Salad

1. Mix about 3/4th of the bottle of the Italian dressing, the olive oil, and salt in pepper in a marinading dish.

2. Add the chicken and set in the refrigerator for at least 3-4 hours (the longer the better).

3. After the chicken is done marinating, pour enough oil in a skillet to cover the bottom and get it really hot.

4. Put the chicken in leaving as much marinade on it as possible.

5. Cook thoroughly and if you want, cut the chicken in strips longways and stick back in for a few minutes.

6. Mix the salad, bell peppers (cut in chunks or strips), olives (cut in half), and parmesan cheese together in a big bowl.

7. Pour about 1/8 cup of olive juice from the jar onto the salad.

8. Pour the remaining Italian dressing on the salad and mix in the chicken.

9. You may want to prepare the salad before you take the chicken out of the oil so it will be hot when you serve it.

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Extra virgin olive oil	0.25 cup	0	0	0
Parmesan cheese	0	0	0	0
Red bell pepper	1	0	0	0
Yellow bell pepper	1	0	0	0
salt pepper	1 tablespoon	0	0	0
green olive	1 can	0	0	0
orange bell pepper	1	0	0	0
chicken strip	4 boneless	0	0	0