No grill? No problem. Make this dish any season of the year with a grill pan on the stove top. You'll still get those pretty char marks, with the convenience of heating up the chicken-pepper mix right in the same pan!
Colleen's Grilled Salad
One romaine heart (sliced in half) and brushed with olive oil + salt and pepper
Sliced roasted red peppers (we use Wegman's jarred red peppers)
Leftover chicken breast from last night's dinner
4 slices of thin prosciutto