½ cup Veggie Vinaigrette , plus extra for drizzling on salad
2 (9 ounce) packages romaine lettuce, chopped
2 medium tomatoes, chopped
2 ripe avocadoes, pitted, peeled and chopped
1 large cucumber, sliced
1 (4 ounce) container crumbled feta cheese
1 small red onion, sliced
Combine chicken and ½ cup Veggie Vinaigrette in a gallon freezer bag; seal well. Refrigerate 30 minutes or up to overnight.
Prepare grill to medium heat. Remove chicken from bag; discard bag with marinade. Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes.
Remove chicken from grill; let stand 5 minutes then slice. Top lettuce with chicken, tomatoes, avocado, cucumber, feta and onion. Drizzle salads with desired amount of Veggie Vinaigrette.