Montreal-Grilled Chicken Salad

• 1/4 cup grapeseed oil or 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon dried dill weed
• 1 large garlic clove, minced
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon dried oregano, crushed
• 4 medium boneless skinless chicken breast halves
• McCormick's Montreal Brand steak seasoning
• 8 cups salad greens or 8 cups spinach
• 3/4 cup red seedless grapes, halved
• 1/3 cup crumbled goat cheese
• 1/4 cup pine nuts, toasted

1. For vinaigrette, in a screw-top jar combine oil, vinegar, dill weed, garlic, pepper, and oregano.
2. Cover and shake well; let stand 1 hour.
3. Meanwhile, sprinkle chicken breast halves to taste with steak seasoning.
4. Grill chicken on rack of an uncovered grill directly over medium coals for 12 -15 minutes or until tender and no longer pink (170F.), turning once.
5. Cool slightly.
6. Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts.
7. Slice each chicken breast and arrange one sliced breast on each salad.
8. Shake dressing and drizzle over salads.

grapeseed oil, balsamic vinegar, dill weed, garlic, fresh ground black pepper, oregano, chicken, salad greens, red seedless grapes, goat cheese, pine nuts

Taken from www.food.com/recipe/montreal-grilled-chicken-salad-220698 (may not work)