Balsamic Vinaigrette Chicken over Gourmet Greens

1. 1

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

2. 2

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

3. 3

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

4. 4

   Cover and chill in the refrigerator for 1 hour.

5. 5

   Take chicken out of the dish and throw away marinade.

6. 6

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

7. 7

   Broil for 6 minutes on each side or until done.

8. 8

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

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.