Beyond Grilled Chicken Salad - cooking recipe

Ingredients

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

Preparation

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