Categories: Chicken, Cooking Light, Main Dish, Salad

Ingredients

• 4 boneless skinless chicken breast halves (each weighing 4 ounces)
• 8 cups gourmet salad greens
• Balsamic Vinaigrette
• 1/2 cup basil leaves
• 1/3 cup balsamic vinegar
• 1/3 cup finely chopped shallot
• 1/4 cup water
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1/4 teaspoon fresh ground pepper (or to taste)

Directions

1. To make vinaigrette: place all vinaigrette ingredients into the container of an electric blender; I also add salt to taste.

2. Process until smooth; will keep in the refrigerator for up to 1 week.

3. To make the salad: Add 1/2 cup Balsamic Vinaigrette and chicken breasts to a shallow dish.

4. Cover and chill in the refrigerator for 1 hour. Take chicken out of the dish and throw away marinade.

5. Put the chicken on a broiler pan coated with non-stick cooking spray.

6. Broil for 6 minutes on each side or until done.

7. Add the remaining Balsamic Vinaigrette to the salad greens; toss to coat.

8. Divide salad greens among 4 individual plates; top each salad green bed with a chicken breast.

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