Ingredients:
4 boneless skinless chicken breast halves ( each weighing 4 ounces)
8 cups gourmet salad greens
1/2 cup basil leaves
1/3 cup balsamic vinegar
1/3 cup finely chopped shallots
1/4 cup water
2 tablespoons honey
1 tablespoon olive oil
1/4 teaspoon fresh ground pepper ( or to taste)
Directions:
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.
Servings: 4
Time preparation: 30 min.
Time total: 36 min.