- 4 boneless skinless chicken breast halves
- 1 (16 ounce) bottle Italian salad dressing or dressing of your choice
- 1 (8 ounce) bag field greens
- 1 pound cherry tomatoes
- 1 (11 ounce) can corn
- Place chicken breasts in casserole dish and pour half of the bottle of dressing on to the chicken.
- Place in a 425 degree F oven for 25 minutes.
- Mix remaining ingredients to make salad and toss in the remaining dressing.
- Serve warm chicken along side or on top of salad.