Grilled Chicken Salad With Goat Cheese And Grapes

• CHICKEN MARINADE
• 4 medium skinless, boneless chicken breast halves
• 1/4 cup olive oil
• 1/4 cup dry white wine
• 1 T dried oregano, rubbed
• salt and pepper
• 1 garlic clove, crushed
• DRESSING
• 1/4 cup olive oil
• 3 T balsamic vinegar
• 1 large clove garlic, minced
• 1/4 tsp fresh black pepper
• 1/2 tsp dried oregano, crushed
• SALAD
• 8 cups salad greens or spinach
• 3/4 cup seedless red grapes, halved
• 1/3 cup crumbled goat cheese
• 1/4 cup pine nuts, toasted

1. For chicken, arrange chicken breast halves in a large, shallow dish. In a small bowl, combine the oil, wine, oregano, salt and pepper, and the garlic. Mix well. Spread the marinade over the chicken portions, cover, and refrigerate for 2-3 hours, turning and rearranging occasionally.
2. For vinaigrette, in a jar combine oil, vinegar, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.
3. Grill chicken in an uncovered grill over medium heat for 12 to 15 minutes or until tender and no longer pink (170u0b0F), turning once. Cool slightly.
4. Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads.

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Taken from www.epicurious.com/recipes/member/views/grilled-chicken-salad-with-goat-cheese-and-grapes-1206831 (may not work)