Balsamic Vinaigrette Chicken Over Gourmet Greens
Adapted from cooking light.
Steps
To make vinaigrette: place all vinaigrette ingredients into the container of an electric blender.
I also add salt to taste.
Process until smooth.
Will keep in the refrigerator for up to 1 week.
To make the salad: add 1 / 2 cup balsamic vinaigrette and chicken breasts to a shallow dish.
Cover and chill in the refrigerator for 1 hour.
Take chicken out of the dish and throw away marinade.
Put the chicken on a broiler pan coated with non-stick cooking spray.
Broil for 6 minutes on each side or until done.
Add the remaining balsamic vinaigrette to the salad greens.
Toss to coat.
Divide salad greens among 4 individual plates.
Top each salad green bed with a chicken breast.
Ingredients
boneless skinless chicken breast halves, gourmet salad greens, basil leaves, balsamic vinegar, shallot, water, honey, olive oil, fresh ground pepper