Grilled Chicken Salad w/Tomatoes & Goat Cheese
One of those salads I find myself making frequently come the nice weather. Takes no time to grill up the chicken as well as assemble. Doesn’t hurt that it is incredibly delicious too.
Ingredients:
4 skinless and boneless chicken breast
Salt and freshly ground black pepper
2 tbsp olive oil
Bag or two of mixed lettuce leaves rinsed and dried
3-4 medium-sized tomatoes, cored and sliced
10 oz goat cheese, sliced into 8 rounds or crumbled
BALSAMIC VINAIGRETTE:
2 tbsp balsamic vinegar
Salt and freshly ground black pepper
6 tbsp olive oil
Season the chicken breasts with salt and pepper. Cook over a hot grill, about 4 minutes per side, brushing with olive oil. Remove from heat and set aside.
Divide lettuce and tomatoes on four plates. Slice the chicken on the diagonal into 1/4″-thick slices. Fan chicken on top of the lettuce. Arrange 2 slices of goat cheese on each plate (or crumbled cheese). Drizzle the dressing over the chicken and cheese. Season with additional salt and pepper.
BALSAMIC VINAIGRETTE:
Place the vinegar in a mixing cup with salt and pepper to taste. Add the olive oil in a slow stream, constantly whisking until the oil is emulsified. For a tangier dressing, add more balsamic vinegar.
