Balsamic Chicken and Tomato Salad

• 12 cup olive oil
• 4 tablespoons balsamic vinegar
• 2 -3 garlic cloves, pressed
• 4 large chicken breast halves, with skin and bone
• 6 -8 cups mixed greens, salad
• 1 12 cups cherry tomatoes, halved
• 34 cup parmesan cheese, shavings

1. Preheat oven to 450.
2. Whisk oil, vinegar, and garlic in small bowl.
3. Season with salt and pepper.
4. Transfer just over 1/4c dressing to resealable plastic bag.
5. Add chicken and turn to coat.
6. Let stand 10 minutes.
7. Place chicken, skin side up onto lined cookie/baking sheet.
8. Cover with foil.
9. Roast until cooked through, about 25 minutes.
10. Combine salad greens, tomatoes, and cheese in large bowl.
11. Mix in all but 2 tablespoons of remaining dressing.
12. Divide salad among 4 plates.
13. Cut chicken off bone and slice.
14. Place on top of salad.
15. Sprinkle with salt and pepper.
16. Drizzle with remaining dressing and serve.

olive oil, balsamic vinegar, garlic, chicken breast halves, mixed greens, cherry tomatoes, parmesan cheese

Taken from www.food.com/recipe/balsamic-chicken-and-tomato-salad-228619 (may not work)