Ingredients 1 cup olive oil

¼ cup red wine vinegar

1 tablespoon lemon juice

½ teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon onion powder

½ teaspoon crushed red pepper

1 teaspoon salt

½ teaspoon pepper

4 (6 oz) chicken breasts

8 cups mixed greens lettuce

4 ounces Kerrygold

Blarney Cheese

Cubed

1 cup Sliced Cucumber

1 cup Cherry Tomatoes

½ cup kalamata olives

½ cup sliced red onion

Instructions:

  1. In a blender, add olive oil, vinegar, lemon juice, and spices ( garlic powder through pepper) and emulsify until completely combined. 
  2. Use ½ cup of the dressing to marinate the chicken breasts and save the rest for the salad.
  3. Marinate chicken for 30 minutes-2 hours.
  4. Remove chicken from marinade and grill over medium heat for 5-7 minutes a side. Cook until temperature reaches 165 and remove from heat. Cover with foil for 5 minutes to let juices redistribute.
  5. While chicken is resting, place lettuce, Kerrygold Blarney Cheese, cucumber, tomatoes, olives and red onions in a large bowl and toss with desired amount of dressing.
  6. Divide salad into four bowls.
  7. Slice the chicken breasts and place on top of the salad.

Recipe by Garnish with Lemon.