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Grilled Chicken Salad

• Prep Time: 20 Min
• Stand: 1 Hr
• Grill: 12 Min

Ingredients:

• 1/3 cup grapeseed oil
• 4 tbs balsamic vinegar
• 1 tbs dried dill
• 2 cloves garlic, minced
• 1 tsp dried oregano, crushed
• 1/2 tsp ground black pepper
• 4 skinless, boneless, chicken breast halves
• Montreal Steak Seasoning or Kansas City Steak Seasoning
• 12 cups mesclun mix, spring mix, or fresh spinach
• 3/4 cup seedless red grapes, halved
• 1/3 cup crumbled chevre goat cheese
• 1/4 cup pine nuts, toasted

Method:

Vinaigrette:

In a screw-top jar, combine:

• oil
• vinegar
• dill
• garlic
• oregano
• pepper

Cover, shake well, set at room temperature for 1 hour.

Chicken:

• Sprinkle chicken lightly with steak seasoning of your choice
• Charcoal/Gas Grill:  Cook chicken directly over medium heat
• Cook chicken for 12-15 minutes, turning chicken half way through
• Chicken should reach an internal temperature of 170 degrees
• Cool for 5 minutes before slicing

Mix:

• 3) Using a large bowl, combine:
• lettuce mix, grapes, cheese, pine nuts, chicken, and dressing.

Separate mixture among 4 plates

Nutrition Breakdown:

• 4 servings
• 400 cal
• 23 grams fat (4 grams saturated fat)
• 86 mg cholesterol
• 167 mg sodium
• 12 g carbs
• 2 g fiber
• 38 g protein