Grilled Chicken Salad with Balsamic Dressing

Pound chicken breasts to an even thickness, about 1/2-inch or so. Combine the next 5 ingredients (buttermilk through salt) in a large zip lock bag. Add chicken, seal bag and squish it around to coat the chicken in the marinade. Refrigerate for 2 hours to overnight.

Preheat a grill pan on medium high. Brush it with vegetable oil. Drain off the chicken marinade and put chicken into the grill pan. Grill chicken breasts for 4 minutes on the first side to get dark grill marks. Turn them over and cook for about 2 minutes on the second side or until cooked through (internal temperature of 160 F and juices should run clear and not be pink). Remove chicken from pan. Allow to cool for a few minutes. Cut into half-inch strips.

In a large mixing bowl, combine mixed greens, tomatoes, avocado, cucumber, pepperoncini peppers, and olives. Chicken may be mixed in or layered over the salad. Garnish with Parmesan Pepperoncini Crisps, optional (recipe posted separately).

Place all the dressing ingredients in a jar with a tight lid. Shake vigorously to blend. Serve with salad.