Balsamic Vinaigrette Chicken over Gourmet Greens

• 4 boneless skinless chicken breast halves (each weighing 4 ounces)
• 8 cups gourmet salad greens
• 12 cup basil leaves
• 13 cup balsamic vinegar
• 13 cup finely chopped shallot
• 14 cup water
• 2 tablespoons honey
• 1 tablespoon olive oil
• 14 teaspoon fresh ground pepper (or to taste)

1. To make vinaigrette: place all vinaigrette ingredients into the container of an electric blender; I also add salt to taste.
2. Process until smooth; will keep in the refrigerator for up to 1 week.
3. To make the salad: Add 1/2 cup Balsamic Vinaigrette and chicken breasts to a shallow dish.
4. Cover and chill in the refrigerator for 1 hour.
5. Take chicken out of the dish and throw away marinade.
6. Put the chicken on a broiler pan coated with non-stick cooking spray.
7. Broil for 6 minutes on each side or until done.
8. Add the remaining Balsamic Vinaigrette to the salad greens; toss to coat.
9. Divide salad greens among 4 individual plates; top each salad green bed with a chicken breast.

chicken breast halves, gourmet salad greens, basil, balsamic vinegar, shallot, water, honey, olive oil, ground pepper

Taken from www.food.com/recipe/balsamic-vinaigrette-chicken-over-gourmet-greens-116748 (may not work)