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Grilled Chicken Salad

Source of Recipe


Better Homes & Gardens, May 2002






List of Ingredients



• 1/4 cup grape seed oil or olive oil
  
• 3 Tbsp balsamic vinegar
  
• 1 Tbsp dried dillweed
  
• 1 large clove garlic, minced
  
• 1/4 tsp freshly ground black pepper
  
• 1/4 tsp dried oregano, crushed
  
• 4 medium skinless, boneless chicken breast halves
  
• Montreal or Kansas City steak seasoning
  
• 8 cups spring salad greens or spinach
  
• 3/4 cup seedless red grapes, halved
  
• 1/3 cup crumbled goat cheese
  
• 1/4 cup pine nuts, toasted
  






Instructions



1. For vinaigrette: In a screw-top jar combine oil, vinegar, dillweed, garlic, pepper and oregano. Cover and shake well; let stand one hour.
   
   
2. Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degrees, F), turning once. Cool slightly.
   
   
3. Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over salads.
   
   Makes 4 servings.