3. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

4. Shake the excess marinade from the chicken and grill 5 to 6 minutes per side, turning once, or until cooked through and no longer pink in the center. Let the chicken rest 10 minutes, then slice into thin strips.

5. To assemble the salad, combine the spinach and romaine and place a portion of the greens on chilled plates.

6. Arrange the cooked chicken slices over each portion of greens and drizzle with the Salad Dressing.

7. Finish each salad with your choice of toppings from the list suggested or your own favorites.

Serves 4