This salad was awesome- even without the goat cheese! I totally had goat cheese too. :( It's already on the menu again.
3 Tablespoons Balsamic Vinegar
6 Tablespoons Extra Virgin Olive Oil
2 teaspoons Italian Seasoning
3 cloves Garlic, Minced
¼ teaspoons Sea Salt
¼ teaspoons Coarsely Ground Black Pepper
2 whole Boneless, Skinless Chicken Breasts Either Pounded Flat Or Butterflied
10 ounces, weight Bag Salad Greens
2 cups Salad Mix-ins (sliced Carrots, Tomatoes, Cucumbers, Bell Peppers, Etc.)
1 cup Goat Cheese Crumbles
Combine the balsamic vinegar, olive oil, Italian seasoning, garlic, sea salt and pepper in a large zip-top plastic bag, then add chicken breasts. Squish the bag around to coat the chicken, then refrigerate for at least 2 hours, preferably overnight.
Preheat BBQ grill or grill pan (or saute pan, if not grilling) to medium-high heat. Grill chicken for 10-12 minutes, flipping once halfway through, until cooked thoroughly. Remove from grill and set aside. Let it rest for 10 minutes or so and then slice thinly.
Meanwhile, prepare the salad by combining salad greens and mix-ins in a large bowl. Pour salad dressing over and toss to coat. Divide salad among plates, top with some slices of chicken and a sprinkle of goat cheese crumbles.
Makes 4 salads.