Balsamic Chicken Breast Salad Recipe

Name: Balsamic Chicken Breast Salad
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2/3 cup olive oil; 1/3 cup balsamic vinegar; 2 cloves garlic, finely chopped; 1 tablespoon Dijon mustard; 1 1/2 teaspoons sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 boneless skinless chicken breasts (about 1 1/4 lb); 2 cups grape tomatoes (12 oz), cut into quarters; 4 oz mozzarella cheese, cut into bite-size strips (1 cup); 1 shallot, finely chopped (3 tablespoons); 8 cups salad greens

Ingredients

2/3 cup olive oil
1/3 cup balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon Dijon mustard
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 cups grape tomatoes (12 oz), cut into quarters
4 oz mozzarella cheese, cut into bite-size strips (1 cup)
1 shallot, finely chopped (3 tablespoons)
8 cups salad greens

PREP TIME 25m	COOK TIME 35m	TOTAL TIME 1h
YIELD 4 servings

Instructions

In medium bowl, beat oil, vinegar, garlic, mustard, sugar, salt and pepper with whisk until well blended.
Reserve 1/2 cup of dressing for salad; set aside.
Place chicken in resealable food-storage plastic bag; pour remaining dressing over chicken.
Seal bag; turn to coat chicken with marinade.
Refrigerate 30 minutes.
Heat gas or charcoal grill.
In medium bowl, toss tomatoes, cheese, shallot and 2 tablespoons of the reserved dressing; set aside.
Remove chicken from marinade; discard marinade.
Carefully brush oil on grill rack.
Place chicken on grill over medium heat.
Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F).
Let stand 5 minutes; cut into 1/2-inch strips.
Divide salad greens among 4 plates.
Top with tomato mixture and chicken; drizzle with remaining dressing.