Grilled Chicken Salad With A Twist

The days are finally in summer temperature mode and I thought this would help out for making a light supper to be enjoyed on the deck.

  • 1/4 cup olive oil
  • 3 tbsp. fig balsamic vinegar
  • 1 tbsp. dried dill
  • 1 minced garlic clove
  • pinch of pepper and crushed oregano
  • 4 skinless, boneless chicken breasts
  • spring salad mix (about 7-8 cups)
  • 1/3 cup seedless red grapes, halved
  • 1/3 cup goat cheese, crumbled
  • 1/4 cup toasted pistachios, chopped coarsely

Mix the first 6 ingredients in a jar with lid and shake well. Let stand for 1 -1  1/2 hours to allow them to mellow out.

Cook the chicken over the grill, uncovered for about 15 minutes, until tender and no longer pink. Cool slightly.

On 4 plates, arrange the salad greens, topping with the grapes, goat cheese and nuts. Slice each breast and arrange 1 per plate. Shake the dressing and drizzle over all.

Add a glass of your favourite chilled white wine and simply enjoy.

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