Beyond Grilled Chicken Salad

• Dressing
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon dill weed
• 1 -2 large garlic clove, minced (or pressed)
• 1/4 teaspoon pepper
• 1/4 teaspoon dried oregano, crushed
• Salad
• 4 medium chicken breasts, boneless
• steak sauce
• 1/4 cup pine nuts
• 8 cups greens (lettuce, romaine, spinach)
• 3/4 cup red grapes, halved
• 1/3 cup feta cheese, crumbled

1. DRESSING: In a small container with a lid, combine dressing ingredients; cover and shake well; set aside for about 1 hour.
2. SALAD: Sprinkle breasts with steak sauce; let rest for 15-30 minutes.
3. Toast the pine nuts in a cast-iron skillet or in the oven--to golden brown; set aside.
4. Grill or broil chicken breasts (12-15 minutes) until tender and no longer pink--turning once; cool slightly.
5. Arrange greens on four plates, top with grapes, cheese and nuts.
6. Slice each breast width-wise, arrange on each salad.
7. Shake dressing agrain and drizzle over each salad.
8. SUBSTITUTIONS: Other nuts will do fine for the pine-nuts. Try Bleu cheese instead of the Feta--it's a whole different salad then!

dressing, olive oil, balsamic vinegar, dill weed, garlic, pepper, oregano, salad, chicken breasts, steak sauce, nuts, red grapes, feta cheese

Taken from www.food.com/recipe/beyond-grilled-chicken-salad-217750 (may not work)