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1 8oz bottle Italian dressing
2 tbsp Worcestershire sauce
1 tbsp lemon juice
1 tsp Creole seasoning (optional)
8 thin slices boneless chicken breasts
mixed salad greens
Cherry tomatoes
Combine the marinade ingredients in a bowl and blend. Set aside 1/2 cup of the mixture for basting chicken
Place chicken breasts in zip-lock bag and pour in the remaining marinade. Turn the bag to coat the chicken, then refrigerate for about an hour.
Get the grill ready. Remove chicken from bag and grill basting with the remaining marinade.
Slice the chicken into thin strips and serve over the salad greens with the cherry tomatoes.
