Grilled Chicken Salad With Goat Cheese And Grapes Recipe

Ingredients

CHICKEN MARINADE

4 medium skinless, boneless chicken breast halves

1/4 cup olive oil

1/4 cup dry white wine

1 T dried oregano, rubbed

salt and pepper

1 garlic clove, crushed

DRESSING

1/4 cup olive oil

3 T balsamic vinegar

1 large clove garlic, minced

1/4 tsp fresh black pepper

1/2 tsp dried oregano, crushed

SALAD

8 cups salad greens or spinach

3/4 cup seedless red grapes, halved

1/3 cup crumbled goat cheese

1/4 cup pine nuts, toasted

Preparation

For chicken, arrange chicken breast halves in a large, shallow dish. In a small bowl, combine the oil, wine, oregano, salt and pepper, and the garlic. Mix well. Spread the marinade over the chicken portions, cover, and refrigerate for 2-3 hours, turning and rearranging occasionally.

For vinaigrette, in a jar combine oil, vinegar, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.

Grill chicken in an uncovered grill over medium heat for 12 to 15 minutes or until tender and no longer pink (170ºF), turning once. Cool slightly.

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 the salads.