Beyond Grilled Chicken Salad
Clipped this one from bh&g years ago, finally got around to making it recently, and the whole family decided it was a keeper! zesty and sweet at the same time, with interesting additions.
Steps
Dressing: in a small container with a lid , combine dressing ingredients.
Cover and shake well.
Set aside for about 1 hour.
Salad: sprinkle breasts with steak sauce.
Let rest for 15-30 minutes.
Toast the pine nuts in a cast-iron skillet or in the oven--to golden brown.
Set aside.
Grill or broil chicken breasts until tender and no longer pink--turning once.
Cool slightly.
Arrange greens on four plates , top with grapes , cheese and nuts.
Slice each breast width-wise , arrange on each salad.
Shake dressing agrain and drizzle over each salad.
Substitutions: other nuts will do fine for the pine-nuts', try bleu cheese instead of the feta--it's a whole different salad then !"]".
Ingredients
olive oil, balsamic vinegar, dill weed, garlic clove, pepper, dried oregano, chicken breasts, steak sauce, pine nuts, greens, red grapes, feta cheese