Ingredients
¾lbchicken breasts,boneless, skinless
½tspdried rosemary,crushed
¼tspdried thyme
2tspolive oil
salt and freshly ground black pepper
5ozbaby spring lettuce blend,(1 pkg)
1½cupsred grapes,sliced into halves
½cuppecans,roughly chopped and toasted
⅓cupred onion,(⅓ small), sliced into thin strips and run under cool water to remove harsh bite
2ozgoat cheese,crumbled
⅓cupolive oil
2½tbspbalsamic vinegar
1tbsphoney
1½tspDijon mustard
1smallgarlic,clove, minced
salt and freshly ground black pepper
Preparation
Preheat a gas grill over medium-high heat.
Pound thicker parts of chicken with a meat mallet to even thickness. Brush chicken lightly with olive oil, sprinkle evenly with rosemary and thyme, and season with salt and pepper.
Grill until chicken has cooked through (with an internal temperature of 165 degrees F), rotating once halfway through cooking.
Transfer to a plate and let rest for 5 minutes, then cut into strips.
Add all remaining salad ingredients to a salad bowl. Pour over the dressing, lightly toss and serve, or alternately plate salad, then drizzle individual servings with dressing.
Combine all dressing ingredients in a blender, seasoning with salt and pepper to taste (about ¼ tsp salt ⅛ tsp pepper).
Blend for about 20 seconds until emulsified. Pour into a container and chill. Whisk before serving.
