Greek Grilled Chicken Salad and Lots of Swag Courtesy of Girard's!!!

Girard's is introducing four new salad dressings and I was lucky enough to get a sneak preview, plus they sent me A LOT of swag!  One of you lucky, lucky readers is going to get all four of  these scrumptious new salad dressings plus all this swag. 

This week I will post recipes using these new salad dressings to add a little pop to your weekday meals.

Come take a look and start plotting how you're going to win Girard's Kitchen Epicurean Expert salad dressings and lots of swag.

What are all of these goodies?  One bottle each of these delicious salad dressings - Greek Feta Vinaigrette, White Balsamic Vinaigrette, Light Champagne Dressing, Old Venice Italian Dressing.

Stainless steel recipe card holder, great for recipes and reminders and stainless steel soap that removes strong odors during your food preparations.

Eco-friendly bamboo wood utensils so you can toss and serve in style and 100% natural cotton tote bag for those last minute produce trips or trips to your local Farmer's Market.

Girard's Salad Dressing Recipe Booklet for culinary inspiration and a cotton twill full-length embroidered apron with pockets to keep you stain-free and styling!

Now for the main event, Greek Grilled Chicken Salad!  I was inspired by one of the recipes in the salad dressing booklet and put my own spin on it. Doesn't it look gorgeous.  So light, healthy and with wonderful flavors tapping on all of your taste buds.

1 bag (16 oz.) broccoli and cauliflower florets

1 boneless, skinless chicken breast, seasoned, grilled and thinly sliced.

3 tablespoons extra virgin olive oil

1/4 cup roasted red bell peppers, diced (if using jarred, use the kind packed in water)

2 tablespoons Kalamata olives, pitted and quartered

Kosher salt and black pepper

1/2 cup Girard's Greek Feta Vinaigrette

Place the broccoli and cauliflower florets in a bowl, drizzle with olive oil and season with salt and pepper.  Place the florets on a pre-heated grill pan and grill until slightly browned.

Remove from grill and place in a serving bowl.  Add the sliced grilled chicken to the bowl and pour Girard's Greek Feta Vinaigrette.  Toss to coat evenly then add the roasted red peppers and the Kalamata olives.  Toss again to thoroughly combine.  Season with salt and pepper to taste and enjoy!

We enjoyed this warm, but this lovely meal can be enjoyed chilled also.

We ate this for lunch yesterday and I can't wait to enjoy this again for lunch today and make my co-workers jealous.

For the giveaway, you can earn uber many chances to win. Leave a comment on any of my Girard posts this week, leave another comment if you're a follower.  If you're not a follower, follow and leave another comment.  Follow me on Twitter and tweet about this giveaway, will entitle you to two more chances. "Like" Smoky Mountain Cafe on Facebook gives you another chance!