Mediterranean Chicken Salad

This is a new one we came up with tonight, but it's instantly become one of our favorites. The savory flavors of the skillet contents mix wonderfully with the light, fresh tastes of the fresh vegetables. We hope you enjoy!

Ingredients:

1/2 lb boneless skinless chicken breast cutlets, cubed
1 green bell pepper, diced and divided into 2 equal-sized portions
1 tomato, diced
6 garlic cloves, finely chopped
2 oz canned roasted red pepper, diced
2 oz manzanilla olives, sliced with pimento
2 oz pitted black olives, sliced
1 tbsp extra virgin olive oil
1 tbsp preferred Italian dressing
basil
oregano
romaine hearts as needed

Preparation:

1. In medium skillet, add olive oil and garlic over medium-high heat, stirring frequently for 2 minutes.
2. Add chicken, stirring frequently until fully cooked.
3. Lower to medium heat, add 1st portion of green pepper, stirring regularly for 5 minutes.
4. Increase heat to medium-high, add red pepper, green olives, and black olives, stirring frequently for 5 minutes.
5. Add a handful of basil, a pinch of oregano, and Italian dressing. Stir frequently over medium-high heat for 3 minutes. Reduce heat to low, stirring occasionally for 5-10 minutes, or the time it takes to complete step 6.
6. On 2 dining plates, spread lettuce chopped to preferred salad size. Use enough for a moderate layer covering entire plate. Mix in remaining green pepper and tomato equally between the two plates. (Optional: lightly sprinkle some additional dressing over lettuce, tomato, and pepper)
7. Increase heat on skillet to medium-high, stirring frequently for 5 minutes.
8. Add contents of skillet to each plate over the lettuce, tomato, and pepper. Serve with your favorite white wine.